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    Grana Padano RiservaHot finger foodLactose free

    Calamari stuffed with Grana Padano Riserva

    Medium
    4-6 people
    T475 min

    Lactose Free

    Ingredients

    • 8 medium-sized squid, cleaned
    • 100 g breadcrumbs
    • 100 g Grana Padano Riserva, grated
    • 150 g cherry tomatoes
    • Extra virgin olive oil
    • Parsley (to taste)
    • Capers (as needed)
    • Olives (as needed)
    • 1 clove of garlic
    • Salt & pepper

    Preparation

    STEP 1

    Chop the squids’ tentacles and brown them in a pan for about 10 minutes with two tablespoons of olive oil. When cooked, transfer them to a bowl.

    STEP 2

    In the same pan, toast the bread with a drizzle of olive oil and let it cool. Then chop the parsley, garlic and capers. Add this mixture and the Grana Padano Riserva to the browned tentacles and mix.

    STEP 3

    Season with salt and pepper and, with the help of a teaspoon, stuff the squids for 2/3. Close them with a toothpick and arrange them on a baking sheet lined with parchment paper. Cut the washed tomatoes in half and add them to the squids, together with some green olives and capers. Drizzle with a little olive oil.

    STEP 4

    Bake in a preheated oven at 180 ° C for about 20-30 minutes.
    Cut the stuffed squid into circles and serve with the cherry tomatoes cooking sauce.

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