Stuffed squid with rapini, also called ‘broccoletti’ in Lazio, ‘broccoli di rapa’ in Calabria, ‘rapini’ in Tuscany, and ‘cime di rapa’ in Puglia. In Campania, they are known as ‘friarielli.’ A great protagonist of marine gastronomy today are the mollusks. The term mollusks refers to two families: those with a shell and those without. The first family is further divided into two groups including clams, oysters, mussels, fasolari, scallops, and more. In the second family, along with squid, we find octopi, cuttlefish, and similar species.
- Difficulty: Medium
- Cost: Medium
- Preparation time: 50 Minutes
- Portions: 2
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All seasons
- Energy 599.57 (Kcal)
- Carbohydrates 21.20 (g) of which sugars 2.17 (g)
- Proteins 24.52 (g)
- Fat 37.66 (g) of which saturated 9.03 (g)of which unsaturated 3.81 (g)
- Fibers 3.04 (g)
- Sodium 766.99 (mg)
Indicative values for a portion of 115 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for preparing stuffed squid with rapini
- 6 oz squid
- 4 oz rapini
- 2 oz provola cheese
- 1 oz breadcrumbs
- Half clove garlic
- 1 tsp chopped parsley
- 2 tbsps extra virgin olive oil
- 1 glass dry white wine
- 1 lemon (zest)
- 0.5 oz anchovies in oil
- 0.25 oz blanched almonds
- 1 slice white sandwich bread
- Half clove garlic
- 1.5 tbsps extra virgin olive oil
- 1 tsp chopped parsley
Tools for preparing the stuffed squid
- Food Processor
- Cutting Board
- Pan
- Toothpicks
Steps to prepare the stuffed squid
Clean the squid of ink by emptying the pouch and naturally remove the cartilage, eyes, and beak. Detach the tentacles and chop them.
In a pan with extra virgin olive oil and garlic, add the chopped squid and let it season.
Coarsely chop the rapini and add them to the sautéed mixture.
Cook for a few minutes,
salt and mix well, let it cook for 10 minutes over medium heat.
Add the breadcrumbs to the mixture and turn off the heat.
Let it cool, meanwhile cut the provola cheese into small cubes and add them to the mixture when cool, along with the grated zest of a lemon.
Fill the squid with the mixture and close it at the end with two toothpicks. In the same pan, pour more oil, brown the stuffed squid, sprinkle with white wine, and let it cook for 30 minutes covered, turning it often.
Let the squid cool before cutting.
Prepare the anchovy sauce to accompany the stuffed squid with rapini.
In the food processor, pour the oil, anchovies, almonds, garlic, parsley, and sandwich bread without the crust. Blend for a few seconds and add more oil if needed.
Arrange on the serving plate a spoonful of the cooking sauce from the stuffed squid with rapini, the slices of squid, and the anchovy sauce.
Variations
If you like, I can also add the recipe for a fish first course like spaghetti with squid. https://blog.giallozafferano.it/vaipinacucina/spaghetti-con-calamari/
FAQ
Can the stuffed squid also be baked?
Yes, of course, the stuffed squid can also be cooked in a covered pan in the oven at 375°F for 40 minutes.
