Stuffed Calamari on a Bed of Vegetables

Rinse cooled calamari inside and out, pull out tentacles, dry both, set tentacles aside.

Filling:

Heat oil in a coated skillet until hot. Saute onion and garlic, cool in a baking dish. Add ricotta and all ingredients up to and including basil, season. Fill calamari and seal.

Vegetables:

Heat oil in the same frying pan. Fry calamari at medium temperature for about 3 minutes, remove. Fry the tentacles for about 2 minutes, remove. If necessary, add a little oil, sauté onion, peppers and celery for about 5 minutes. Add wine, let it boil, reduce temperature, add oregano, season. Put the calamari on the vegetables, cover with a lid and cook at low temperature for about

40 min. on low heat. 1 Fill in the disposable piping bag form, fill calamari about 1 1/2 cm below the edge with it. Seal 2 calamari with a wooden stick each.

Good to know Calamari – little fat, lots of egg white Nutritionist Thekla Homberger Calamari, also called squid or cuttlefish, are used primarily in Mediterranean cuisine and in Asia. The meat has a characteristic firm consistency. Calamari is very low in fat, with only 1.1 grams of fat per 100 grams of meat. On the other hand, it contains a good 15 percent egg white. Calamari brings a low-calorie variety to the table and is a supplier of vitamin B12. This vitamin is

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