Genoese stuffed squid is a very tasty traditional Ligurian second course.
Ligurian cuisine is characterized by the frequent use of fillings. It is sufficient to think of Genoese stuffed belly of veal, stuffed vegetables, Easter pie, pansoti, etc.
The filling was a cheap way, typical of our culture, to use everything available. Ours has, in fact, always been a cuisine for the poor, paradoxically more land than sea based.
I can confirm that Ligurian cuisine is a true Mediterranean cuisine, which combines country ingredients with ones from the sea. We could define it as the cuisine of mountain dwellers and sailors, which uses many aromatic herbs, seasonal vegetables, olive oil, flours of various types and the catch of the day from the sea.
The recipe for stuffed squid (which can also be used for flying squid) combines all these characteristics.
Ingredients
Tools
Steps
Wash the squid (already cleaned by the fishmonger!) under cold running water. Soak the bread with the milk. Put the tentacles and the wings, cut into pieces, to fry lightly in a small frying pan with oil for 5 minutes. When all their water has evaporated they will be ready!
Chop the desalted capers.
In a bowl, mix the fried tentacles and wings while still warm, the bread (squeezed out), the capers, egg, pine nuts, Parmesan cheese, marjoram leaves (persa in Ligurian), salt and pepper.
Take the cylindrical sacs (called mantles) of the squid and fill them, using a teaspoon, leaving a bit of space so as to be able to close the flaps of the sac with a cocktail stick.
Put the extra virgin olive oil in the frying pan to lightly fry with the clove of garlic without its core.
Add the stuffed squid to the hot oil and leave to cook for a minute per side. Sprinkle with vinegar. As soon as it has evaporated add the tomato sauce diluted with a little water.
Leave to cook over a low heat, semi-covered, for 40/50 minutes.
The cooking time depends on the size of the squid. Mine were 15 cm long. Stir now and then and if the sauce dries out too much add a ladleful of water. Season only at the end with salt and pepper. Turn off the heat and allow to rest for a while.
Serve warm, whole or in slices.
My social profiles
If you like my recipes you can follow me on YouTube, Facebook, Instagram, Pinterest, Twitter e Telegram.
But if you prefer the paper form, I have also published the book Liguria in the kitchen.
Frequently Asked Questions (FAQ)
Can I also cook cuttlefish this way?
Yes, but the cooking time could be a bit shorter.
Varied doses for servings