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calamari olive oil pancetta onion garlic spinach pepper salt breadcrumbs egg whites sauce olive oil onion garlic tomatoes tomato paste wine pepper salt basil
Viewed: 34 - Published at: 5 years agoIngredients
- 800 g whole cleaned calamari
- 2 tablespoons olive oil
- 50 g pancetta, cut into sticks
- 1 onion, chopped
- 2 garlic cloves, chopped
- 100 g spinach, roughly torn
- 1/4 teaspoon pepper
- 1/4 teaspoon sea salt
- 1 cup breadcrumbs, homemade
- 2 egg whites, beaten
- Sauce
- 1 tablespoon olive oil
- 1/2 onion, chopped
- 4 garlic cloves, chopped
- 260 g peeled tomatoes
- 1/3 cup tomato paste
- 1/3 cup wine
- 1/4 teaspoon pepper
- 1/4 teaspoon sea salt
- 1/4 teaspoon basil
Method
- Fry pancetta in olive oil for 2 minutes until golden brown. Add onion and garlic, stir and saute for 2 minutes.
- Add spinach, stir and simmer for 1-2 minutes until wilted. Season with salt and pepper. Stir in bread crumbs and egg whites, combine. Set aside to cool.
- Fill each calamari with the mixture, place in an ovenproof dish whose bottom is covered with half of the tomato sauce. Add the tentacles.
- Cover calamari with the remaining sauce and bake in the oven for 20 minutes at 200°C.
- Serve with cooked basmati rice and a green salad.
- Sauce:
- Saute onion and garlic briefly in olive oil. Add whole tomatoes and tomato paste, stir. Crush peeled tomatoes with a wooden spoon.
- Stir in wine and dry basil, season with salt and pepper. Bring to a boil, then remove from flame.
