It is better if you select calamaretti not so small, because they will be more difficult to stuff.
1 – Soak the dried mushrooms for a couple hours. Meanwhile, clean the calamaretti according to the procedure indicated in the recipe “Fried Calamaretti”.
2 – Rinse the mushrooms well that have been soaking. Boil them briefly for 10 minutes. Drain and dice them. Then, place them in a pan with ½ teacup oil and cook them for 5 minutes. Add the fresh mushrooms, that have been previously rinsed and cut. Cook the mixture for a few minutes. Remove mixture and place in a large dish.
3 – Place onions, garlic and olive oil in the pan. Put it on the stove and fry quickly, adding the tentacles, stir for a few minutes and remove. Then, pour this preparation over the mushrooms.
4 – Add 2 tablespoons of bread crumbs, diced parsley, egg, a pinch of oregano and shredded parmesan cheese. Add salt and pepper.
5 – Mix and stuff this preparation into the calamaretti (when stuffing, be careful not to over-stuff, because the calamaretti can break while baking if they are too full). Also, you should take the precaution of leaving approximately one finger-width space between the stuffing and the opening of the calamaretti (so the stuffing has room to expand during baking and does not escape from the tube). Place them methodically in a deep baking dish previously greased with oil. Season a little. Sprinkle with olive oil, white wine, pear tomatoes and remaining chives.
6 – Cover the dish and place in an oven on moderate heat (180°C) during 25 minutes.
7 – Remove and serve.
This dish can be accompanied with different vegetables: boiled spinach or asparagus tips, for example. It also is a great in combination with a timbale of rice.
Ingredients (makes 4 to 6 servings)
- 1,300kg Calamaretti
- 3 or 4 tablespoons dried mushrooms
- 4 tablespoons diced parsley
- 2 tablespoons bread crumbs
- 1 egg
- Salt and Pepper
- 100g fresh mushrooms
- 2 tablespoons shredded parmesan cheese
- Olive oil (in necessary quantity)
- 2 diced garlic cloves
- ½ glass white wine
- 2 pear tomatoes, pealed and diced
- Tentacles of Calamaretti
- 3 Chives
- ½ teacup oil