CALAMARI RIPIENI di Betty e Marco – Ricetta Facile e Veloce

#ricetta #calamari #calamariripieni

Oggi prepariamo i calamari ripieni come li facciamo a casa nostra: profumati, succosi e con un ripieno cremoso che non si sbriciola. Perfetti per una cena speciale o la domenica in famiglia. Se ti piace la cucina di mare semplice ma d’effetto… questa è la ricetta giusta! 💙

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#ricetta #calamari #calamariripieni

Good evening everyone, friends of Betty and Marco, and friends of the page. So, as I promised, today we’ll be making stuffed calamari that we got from Pippo. And first of all, thanks for all the compliments, but tonight we’re having a delicious dinner. So, what are the ingredients to stuff our calamari? I’ve got two. Let’s go see. Meanwhile, the calamari are here, and here you can find the tails already cut. Pippo cut them. Then we have onion, extra virgin olive oil, grated pang, salt, pepper, uh, galbanino, galbanino, and nothing else. And lots and lots of love. So, we have to start by cooking our tails. Sorry, but for those in the north or somewhere, maybe even the south, who can’t find or don’t have easy access to fresh calamari, you can buy it frozen. Absolutely, absolutely. Don’t miss tomorrow’s recipe for lunch, it’s another delicious treat. I don’t know if it’s said, but it’s delicious, of course, even with frozen squid. Absolutely. So, how are we going to proceed? First, let’s take our onion, make it very small. Someone complimented me because I can cut an onion in my hands so small, but it’s no big deal. You try it too. But you’re a No, I’m no one. Absolutely not. A question. Another question. Can I ask questions? So, yes, yes. The secret ingredient. The secret ingredient is I know what it is. Squid. Squid is the basis of this recipe. The love, the love we put into it is our daughter Beatrice who has united a truly huge world. She’s true, it’s true. Okay, so look, I add onion for flavor, so let’s add it, but then small, it won’t be a problem. So onion, onion, normal onion, onion. I used the white one. Oh, you can use whatever you want, and any type of onion is fine. Okay, we’ve added the onion, we’re adding extra virgin olive oil. Okay, perfect. Let’s turn on the heat. Okay, so basically we need to fry the tails. The squid tails. Exactly. Let’s wait. So, friends, our onion is browning. Let’s add our tails. Okay, perfect. The Sì tails, which are an important part of our stuffed squid. Perfect. They don’t take long, eh? A few minutes. How delicious, how delicious. Yummy, yummy. In the meantime, we always remind our friends to subscribe to our YouTube channel on our Instagram profile and on our TikTok profile. Yep, their names are all three, Betti and Marco. Betty with a Y. Guys, thanks for writing to us. You’re really eagerly awaiting our recipes. You’re wonderful and you make us feel wonderful. Here. So, look why they roll right away. Let’s raise the heat, it’s already high. Let’s deglaze with some rosé wine. You can use white wine too, eh? Perfect. Let’s evaporate the alcohol. Oh, so that was the secret ingredient. Here’s the wine, no, rosé wine, which I sometimes prefer to white, but then we use whatever we have at home, okay. Okay. After our alcohol evaporates, so for a second, let’s season it with a little salt, a pinch of salt, and a pinch of pepper. Salt and pepper. Yes, yes, as someone says, to taste , cub, to taste. Okay, guys, look, they’re already cooked, so let’s turn off the heat and let them cool in the pan. They need to cool a bit. So, friends, after we’ve finished making our tails, we can make the breadcrumbs like the breadcrumbs, the mollic atturrata. Oh, that is, toasted. So, I said it in Palermo dialect, a drizzle of oil that this breadcrumb, er, toasted, atturrata, as we call it, along with the squid tails, will go inside. Yes, but don’t reveal anything. No, nothing is being revealed. Let’s take a spoon and toast our breadcrumbs. I thought the secret ingredient was revealing everything. No, no, it’s being revealed little by little, just like this. Check out the whole recipe. A lady wrote to me today, saying it’s been a while since I made it because I forgot the recipe. Madam, I’m here to remind you, and I’m here not only to remind her what the recipe is, but also to eat it . This gorgeous stuffed squid. Exactly. Okay. So we lightly toasted the breadcrumbs. Let’s toast them a little longer and not put anything in the breadcrumbs. Let’s leave it like this. So, while our breadcrumbs are toasting, I prepared a glass or plastic bowl, however you like, because now we have to prepare all our stuffing to put inside the squid. I love squid, so they come out delicious. Okay, let’s see if the breadcrumbs are already toasted. Fine, but I wouldn’t do it any more than that because then it won’t. But from here comes a smell that… Sure, but the squid is very good with… Guys, I didn’t even spend a lot because I got two large ones, we paid €16 and these two large ones with this are huge. Exactly. And then we can season them as well as cut them into pieces. I mean, three people can eat with them. Once in a while, you can do it. Okay. So, the breadcrumbs are fine like this, I wouldn’t toast them any more. Perfect. So let’s turn off the heat and let the breadcrumbs cool too. So, friends, let’s take our toasted breadcrumbs and pour them into a bowl. Okay. It’s still hot, okay, so now we’re putting together what ‘s going to go inside the squid. Exactly. Then we take our tails. I deglazed them with a little white wine, spring onions, and extra virgin olive oil and we’ll pour them into our breadcrumbs. Okay, let’s put everything inside and I’d eat them like this. I’m already alive. Then you see, it’s still hot. A pinch of salt, another pinch of pepper. Let’s set it aside for a moment and cut our galbanino. I buy galbanino because I like it. You can use any cheese, obviously not soft, and let’s cut it into really tiny pieces because they have to fit inside our squid. So I take a little piece and cut this. What do I want the wax to do? To ball it up and stretch it. No, I’m kidding. So, let’s make little squares, really small. Okay, so first the squares and then we cut them into little cubes, very small cubes. Then we take them and put them in our dough. Okay. Yes. And we repeat the same thing. Easy peasy. Yes, it’s very simple. But then it’s also the toasted breadcrumbs that have a different flavor. That’s why we toasted them because that’s how we do it. Let’s take it. But I also think the preparation is easy. Maybe the hardest thing is finding fresh squid. Okay, yes, but even frozen ones are fine if you season them well, even frozen ones are fine. I use them sometimes and I’m happy with them. Sure, it’s not the same thing obviously, but there are times when we also eat frozen fish, it’s not that… And this is also because today we had more freedom, we used fresh ones. Friends, let’s take some parsley, chop it up small, and add it to our mix. Okay, so the other ingredient for our mix. Parsley with the fish. Always very small, right? Always very small. Of course. And you have to consider that it all has to fit inside the squid. That’s fine. Okay. Let’s take it and put it in here. Now let’s see. I’ll try mixing it. Let’s see if it’s cooled down. Yeah, it’s more the crumb that’s hot. Let’s wait a few more minutes. It’s still warm. So, friends, look how delicious it is. It’s cooled down. Yes. So, what did we do? Breadcrumbs, salt, pepper, squid tails, parsley, and cheese cut into small pieces. I used galbanino. Look how wonderful. It’s delicious, besides raising the bar to ‘Yes’. Then if this sauce is left over, you can do anything else , even dip two meatballs in it, or… Oh my, I’d eat it just like that. So, you’re making it all up, huh? Yes, let me, wait while I rinse my hand. So, what do we have to do now? Let’s take the squid, which is already cleaned, let’s go over it with a spoon, take the seasoning, and fill it. Okay. All the way down. It goes down, look, it really goes down. We have to do it. This squid is nice and big. Let’s make them nice and full. Let’s see. Look, it’s really a tube. Like it were a tube. Okay. Okay. So fill it up, with A spoon, a teaspoon, slowly, or by hand, if you can fit them in. Anyway, it works for me, look, because then I do this and it still takes a bit. Okay. Of course, being careful not to let the No fall apart, but it doesn’t fall apart because the Yes squid is more consistent like fish. Okay, this one looks pretty full. Okay, after we’ve filled it, we use a toothpick or two, it depends, to hold it in place and we’re going to close our squid. How do we move this one, and I’ll show you. We pierce the squid and then we pierce it from the other side, like this. Okay. And the squid is closed and nothing can come out. Kicker. Okay? So it needs to be closed. It’s as if you were actually making a closure, look, with the toothpick with a simple toothpick. Okay, perfect. This is the first one. Let’s set it aside. Same thing with the second one. So, friends, look, I closed them both, I filled them. Look, these are big. They’re really big. Okay, so I took a baking pan, obviously a small one. We put the parchment paper on top so as to create a secret of parchment paper. Okay, let’s put the pastry on top. Cake too. Let’s put it inside. Perfect. So, let’s take the first one, we put it in the pan, [Applause] we take the second one, we put it here. Okay. How delicious, how delicious. Let’s drizzle with oil. At this point you could also add a couple of chips or two cherry tomatoes. I do them this way, then on the side, if I feel like it, I’ll make a salad, whatever we want. We put it in the oven at 180° for 15 minutes. It doesn’t take long, since the inside is already cooked, because the tails are cooked, the breadcrumbs are already toasted. 15 minutes is the time it takes to cook the squid. How many degrees did you say? 180 170-180°. Okay, so see you in a bit. So, friends, look, the calamari are ready. Oh, how delicious! So delicious, so delicious. They don’t take long, they really only take 15 minutes, but I ‘d cut them right now, and they’re hot, so let’s let them cool. A filling inside. Oh my! And we’ll serve these at the table tonight with a salad, two boiled potatoes or two French fries, as we like them, with artichokes, broccoli, whatever you like. I really hope my explanation was simple enough. Message me if you enjoyed this recipe. Let me know if you make them, how you make them, how you make the filling. How you make them, exactly. And a huge thank you to everyone who truly gives us strength because you are our strength. Remember tomorrow’s recipe, delicious, we’ll make—I can’t tell you— a truly delicious and delicious first course. And thank you for everything. We remember Giustizia vuole Beatrice vuole giustizia sempre and a kiss. What can I say? Enjoy your dinner and have a good Saturday everyone.