Stuffed Calamari


4 calamari (approx. 15cm long)
100g breadcrumb
1 x 160g jar of CALLIPO TUNA in olive oil
1 egg white
Juice of ½ lemon
1 glass of white wine
Parsley, garlic, salt, pepper and oil (t.t.)



Clean the calamari, being careful to keep the bags intact. Brown the garlic in a small amount of hot oil, then add the breadcrumb, the drained CALLIPO TUNA, parsley, egg white, salt, lemon juice and pepper. Fill the bags with this mixture up to two-thirds full, then close the opening with a skewer.
Arrange the stuffed calamari on a baking tray together with their tentacles, sprinkle with a glass of white wine and cook over a medium heat for around twenty minutes.
Add the diced tomatoes, season with pepper, cover with a lid and simmer for another 10 minutes.

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