Recipe – CALAMARI RIPIENI…..dalla sardegna


Enjoy a delicious Italian seafood starter with a richly flavourful recipe for baked, stuffed squid from Sardinia Italy.


2 clove garlic, finely chopped – 8 squid, approx 150g each, cleaned and patted dry – 200 g white bread finely chopped crumbs – 40 g tinned anchovy fillets, in olive oil, finely chopped – 2 tbsp capers, in brine chopped –  2 tbsp of pine nuts – 2 tbsp of sultanas – 5 tbsp flat leaf parsley, finely chopped – 300 ml dry white wine – 8 tbsp Italian olive oil – 1 tsp fresh ground black pepper


1. Preheat the oven to 170ºC/gas 3/ and clean the squid, remove the heads and empty the squid cavity making sure to remove the stomach then pat dry, remove the tentacles and set the squid to one side.  Finely chop the tentacles and lightly fry them in a pan with olive oil.

2. Soften the anchovy fillets, capers, pine nuts, sultanas and parsley in a large bowl with 100ml of white wine and three tablespoons of olive oil. Season with salt and freshly ground pepper and mix well together then add this mixture to the fried tentacles. In a separate pan toast the bread crumbs then add to the other ingredients in the pan together with the chopped garlic, lightly stir fry for a minute or two mixing the ingredients together and then remove from the flame.

3. Stuff each squid cavity with the filling and place them on a baking tray closing them with a tooth pick. Drizzle over the remaining wine and olive oil, cover with kitchen foil and bake in the oven for half an hour, removing the foil for the last ten minutes to allow the squid to turn golden.

4. Serve immediately with a fresh parsley and a lemon dressing.

orangeAnother serving variation is after they have slightly cooled, cut them into disks and drizzle over the squid an emulsion of Olive oil and orange pulp and then sprinkle with fresh chopped parsley.


9 thoughts on “Recipe – CALAMARI RIPIENI…..dalla sardegna

    • Hi,
      Our restaurant and Bistro is open to everyone, Il Faro started only recently and we are organizing theme nights like the Family table, Giro Pizza and BBQ to help promote our existence. The B&B is our beloved boutique style hotel, we have just 9 bedrooms in the villa offering a wonderful stay with personalised attention and hope to make staying here a magical experience. Our chef Nicola makes his own fresh pasta and mozarella and lots more, and we often up date and change the menu to allow us to include vegetables which are in season and fresh fish. We are passionate about food, and we love being in Hanoi.


      • Hi Tiramisu,
        Thank you, you’re so welcome to visit our restaurant when ever you like, next week we are open every day except on the 25th when we are closed.
        The recipes I’ve posted are not on the menu next week as we change the specialities day to day, Nicola the chef’s special dishes next week are Tagliatelle con molecche e gamberi and Petto d’anatra con cavolfiore e broccoli brasati – Fresh egg pasta tagliatelle with soft shell crabs and prawns and Duck breast with cauliflowers and Braised roast broccoli.
        If you want to reserve a table you can call and ask for Leonardo or Jess +84 4 63271142 or you can send an e-mail, but you can also come along when you want.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s