Calamari
Ripieni
Campanian-style stuffed squid in tomato sauce
Squid tubes hold a savory bread-and-tentacle filling with olives and capers, then simmer gently in a light tomato sauce.
Bread-stuffed squid in tomato sauceSquid with a filling,
a Campanian coastal braise.
Calamari ripieni are squid stuffed before cooking, with fillings that vary along the Italian coast. The tubes hold the filling while the tentacles can be chopped into it. Bread adds softness and substance, and gentle cooking keeps the stuffed squid tender.
The Campanian-style version chosen here uses bread, tentacles, anchovies, olives and capers, followed by a tomato braise. Other preparations add cheese, nuts or raisins, or cook the squid without tomato.
Explore by food: Fish & seafood
At the table: Antipasti · Secondi.
Let’s make calamari ripieni.
Four main portions from four medium squid, cleaned by the fishmonger with tubes and tentacles retained.
Four medium squid tubes with tentacles, about 900 g cleaned total, serving four as a main.
What you’ll need
- 900 gcleaned squid: four medium tubes about 15 cm long, with tentacles retained
- 100 gstale white bread without hard crust, cubed
- 250 mlwater, for soaking bread
- 45 mlextra-virgin olive oil, divided
- 2garlic cloves, divided: one minced, one crushed
- 2anchovy fillets in oil, drained and chopped
- 150 mldry white wine, divided
- 30 gpitted olives, chopped
- 15 gcapers in brine, rinsed and chopped
- 2 tbspchopped parsley
- ¼ tspdried oregano
- 1 smallegg, beaten
- 400 gtomato passata
- 100 mlwater, for the sauce, plus up to 100 ml more if needed
- to tastefine salt and black pepper
Starting weight is for cleaned tubes and tentacles, not whole uncleaned squid. Larger squid can need a longer braise. The filling contains bread and egg; this version has no cheese, nuts, peppers or mushroom garnish.
How to make it
- 01
Prepare bread and tentacles
Soak bread in 250 ml water for 5 minutes, then squeeze well and discard soaking water. Check squid tubes are cleaned and free of cartilage; keep refrigerated while working. Finely chop tentacles.
- 02
Cook and cool the filling
Warm 20 ml oil in a pan. Soften minced garlic and anchovies for 1 minute. Add tentacles and cook for 3 minutes. Add 50 ml wine and simmer for 2 minutes. Stir in squeezed bread, olives, capers, parsley and oregano; cook for 2 minutes until compact. Spread in a shallow dish and cool for 15 minutes, then mix in beaten egg and pepper.
- 03
Fill loosely
Spoon filling into the tubes, filling no more than two-thirds full. Close each opening with a toothpick. If a little filling remains, discard it rather than packing the tubes tightly.
- 04
Begin the braise
Heat remaining 25 ml oil in a wide lidded pan. Warm crushed garlic for 1 minute, then add stuffed squid and turn gently for 3–4 minutes. Add remaining 100 ml wine; simmer for 2 minutes. Add passata and 100 ml sauce water.
- 05
Simmer and slice
Cover and simmer very gently for 35–45 minutes, turning once, until squid is tender and the filling reaches 74°C/165°F in the center. Add measured extra water if needed to stop sticking. Remove garlic and every toothpick. Slice carefully and serve warm with the tomato sauce.
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