Meal

Klamari mimlija bit-Tuna u l-Inċova

Calamari can be stuffed in a variety of ways. Tuna and anchovies are among the ingredients in our recipe’s filling.

Klamari mimlija bit-Tuna u l-Inċova

1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)
Loading...

Calamari can be stuffed in a variety of ways. Tuna and anchovies are among the ingredients in our recipe's filling.

Ingredients

  • 2 large squid tubes
  • 100g pecorino Romano
  • Golden Drop Olive oil
  • 4 sprigs of thyme
  • 3 red elmar anchovies fillets
  • 2 tbs tarragon
  • 4 tbs pine nuts toasted
  • 50g breadcrumbs
  • 1 medium onion and 2 large cloves of garlic (finely chopped)
  • 100g red elmar tuna
  • 100ml of white dry wine
  • 100 ml fish stock
  • Lemon juice
  • Lemon zest
  • Made for Meat Sriracha Chilli

Instructions

1

Set a pan on medium heat.

2

Pour some olive oil and add the onions and garlic.

3

Add the thyme and tarragon.

4

Sweat until the the onion is softened and has turned into a translucent colour. Pour in the wine

5

Leave to simmer until most of the liquid has evaporated.

6

Add the chopped anchovies, crushed pine nuts, tuna, lemon juice, lemon zest and breadcrumbs. Season with a pinch of salt and pepper.

7

Cook for about 2 minutes on medium heat, stirring occasionally.

8

Turn off the stove and, add grated pecorino Romano and mix well. Set aside and leave to cool until warm.

9

Taste for the flavour and adjust as required.

10

Pre heat the oven to 150°C.

11

Stuff the calamari tubes with the mixture and then score them on top to allow flavour to penetrate.

12

Grill them with a drizzle of olive oil.

13

Transfer to an ovenproof dish, deglaze the grill with some wine, add the fish stock and almost bring to a boil.

14

Transfer the stock with the calamari and cover with aluminium foil.

15

Bake for about 10 minutes, then uncover and bake for an additional 5 minutes.

16

Serve with stir-fried vegetables.

Subscribe

You Might Also Like

No Comments

Leave a Reply