Fresh calamari heads stuffed with spinaches, a Tuscany special!
INGREDIENTS (x 2 servings)
- 12 small Calamari bodies (mantles), washed and cleaned
- 12 toothpicks
- 6 whole-leaf spinach frozen cubes
- 2 spoons breadcrumbs
- 1 spoon grated parmesan
- 1 garlic clove
- ½ glass white wine
- a dozen pine nuts
- 2 spoons olive oil
- ½ onion
Boil the spinaches in hot salted water for 5-10min.Once well drained, coarsly chop them. Put them in a small bowl, add the finely-chopped garlic and pine nuts, breadcrumbs, and parmesan. Mix well to obtain the stuffing. Fill the calamari bodies (well cleaned) with the spinach stuffing up to half a centimeter from being full: you need that to close the stuffed bodies with the toothpicks, to retain the stuffing inside when cooking.
On a frying pan, saute the coarsely-chopped onion with the olive oil, and start cooking the stuffed calamari at very low flame, turning them once to cook a bit on both sides. Then, when almost completely cooked, add the wine and cover the pan. Let cook until the wine is completely absorbed, turning and stirring the calamari every now and then.