Rinse and gut the calamari, keeping the heads. Sauté 2 cloves of garlic in 3 tablespoons of olive oil. Add the finely chopped tentacles and heads and quickly sauté. Remove from the heat and complete the mixture with the grated breadcrumbs, black pepper to taste, minced capers and olives, raisins, pine nuts, grated pecorino and raw egg. Amalgamate the mixture and with it stuff the calamari.
Place them in a pan greased with oil and sprinkled with grated breadcrumbs. Add the tomato pulp, a pinch of oregano, salt, pepper and a drizzle of olive oil. Cover and cook for about 30 minutes and serve warm
Recipe from La cucina di Pantelleria- Tradizione e innovazione (Grazia Cucci- Gianni Busetta)
Wine pairings
A dish that is very rich in tastes and delicious on the palate, that excels when paired with fresh and young reds, with flowery and fruity notes like Sherazade and Bell'Assai, the Donnafugata Nero d'Avola and Frappato.
Place them in a pan greased with oil and sprinkled with grated breadcrumbs. Add the tomato pulp, a pinch of oregano, salt, pepper and a drizzle of olive oil. Cover and cook for about 30 minutes and serve warm
Recipe from La cucina di Pantelleria- Tradizione e innovazione (Grazia Cucci- Gianni Busetta)
Wine pairings
A dish that is very rich in tastes and delicious on the palate, that excels when paired with fresh and young reds, with flowery and fruity notes like Sherazade and Bell'Assai, the Donnafugata Nero d'Avola and Frappato.
