Recipes from Le Marche

Stuffed Calamari (Squid)

Maria and I recently indulged in stuffed calamari during our visit to the charming town of Ascoli Piceno in Le Marche.

Our friends introduced us to this traditional dish when we joined them for Sunday lunch. Stuffed calamari takes center stage on the tables of Le Marche during festive gatherings and special occasions and Sunday lunch counts as a special occasion. I loved the dish so much that I turned into a bit of a nag, and, after much convincing, our hosts let us in on their family's secret recipe. The only condition is that I share it only with you and nobody else.

Ingredients

This Marche recipe is for four people, but the garlic is optional and is not always included. Basically, include it only if you like garlic; otherwise, you can easily leave it out. Personally, I love garlic, so when I make this, plenty of garlic is included. The more garlic you use, the more parsley you should add, for the sake of friends and family.

• 18 large calamari bodies, plus the tentacles (same weight as the bodies)
• 2 egg yolks
• 2–3 tablespoons grated pecorino cheese (or more, to taste)
• 3–4 tablespoons good-quality olive oil, plus a little extra for grilling
• 2 tablespoons breadcrumbs
• A small handful of parsley, finely chopped
• ¼ clove of garlic, very finely diced (optional)
• Salt and freshly ground black pepper
• Splash of dry white wine (optional, but highly recommended)

Cooking Instructions

1. Prepare the filling

• Finely chop the garlic (if using), parsley, and the calamari tentacles.
• Warm 2 tablespoons of olive oil in a pan and gently fry the breadcrumbs until golden.
• Add the chopped tentacles, parsley, and garlic. Cook for a couple of minutes, adding a splash of white wine if you like.
• Remove from the heat and stir in the egg yolks, pecorino, salt, and pepper. The mixture should form a paste-like stuffing.

2. Fill the calamari

• Use a teaspoon to carefully fill each calamari body with the mixture. Don’t pack them too tightly—the filling will expand as it cooks.
• Close the ends with toothpicks.

3. Grill the calamari

• Brush the calamari with olive oil.
• Place them on a hot grill (a barbecue, grill pan, or cast-iron pan works well).
• Cook for about 2–3 minutes per side, turning often, until golden and lightly charred.
• Take care not to overcook, or the calamari will become rubbery.

To Serve

Enjoy hot, straight off the grill, with a squeeze of lemon and a glass of crisp Verdicchio from the Marche—heaven on a plate!

For many more wonderful recipes from the Le Marche region of Italy get a copy of Cucina of Le Marche: A Chef's Treasury of Recipes from Italy's Last Culinary Frontier (As an Amazon Associate I earn from qualifying purchases)

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