the appetizer:

Cucina Povera, Tuscan Peasant Cooking by Pamela Sheldon Johns includes recipes like Ribollita (Classic Tuscan Vegetable-Bread Soup); Involtini di Maiale (Pork Rolls Stuffed with Ricotta and Spinach); and Totani Ripieni (Stuffed Squid).


Totani Ripieni - Stuffed Squid


Totani Ripieni
(Stuffed Squid)


Totani are members of the squid family that resemble common squid, or calamari, and are interchangeable with them in recipes. The small ones are very tender and quick to prepare. You can buy squid already cleaned, or clean them yourself (see the note at the end of the recipe). Here, they are stuffed with a simple filling that can be enhanced with minced clams or mussels and capers. These are delicious served over pasta.

  • 1 pound small totani or calamari,
         cleaned (see note), tentacles reserved
  • 6 slices dry or day-old country-style bread, soaked in water and squeezed
  • 1/4 cup minced fresh flat-leaf parsley
  • 1 large egg, beaten
  • 3 cloves garlic, minced
  • Sea salt and freshly ground black pepper
  • 1/4 cup extra-virgin olive oil
  • 1 small onion, sliced
  • 2 cups tomato puree

Rinse the totani and pat dry.

In a medium bowl, combine the bread, parsley, egg, and garlic. Season with salt and pepper to taste. Stuff the mixture into the tubes of the totani and close them with a toothpick.

In a large sauté pan, heat the olive oil over medium-high heat. Add the onion and cook for 2 to 3 minute! or until softened. Add the stuffed totani and sear on both sides. Add the tomato and the reserved tentacle and decrease the heat to a simmer. Cover and cook for 1-1/2 hours, or until tender, adding water if necessary. Season with salt and pepper, and divide among shallw soup bowls. Serve at once.

Note: To clean squid, gently twist the head (in the center of the squid) to remove it, taking care not to break the ink sac. Cut off and reserve the tentacles, removing the beak in the center. Remove the clear cartilage quill and discard. Rinse well inside and out.

  • from:
    Cucina Povera:
    Tuscan Peasant Cooking
  • by Pamela Sheldon Johns
  • Tuttle Publishing 2011
  • Hardcover; U.S. $21.99 Canada $25.99
  • ISBN-10: 1449402380
  • ISBN-13: 9781449402389
  • Recipe reprinted by permission.

Buy Cucina Povera


Cucina Povera


This page created November 2011

The Global Gourmet
The Global Gourmet®
Main Page


Irish Recipes for
St. Patrick's Day

   Clip to Evernote

Bookmark and Share


Twitter: @KateHeyhoe

Search this site:

Advanced Search
Recent Searches


Kate's Global Kitchen
Kate's Books
Cookbook Profiles
Global Destinations
Holiday & Party Recipes
I Love Desserts
On Wine

Caffeine and You Caffeine and You
cooking kids Cooking with Kids
new green basics New Green Basics

Conversions, Charts
   & Substitutions

About the
Global Gourmet®
   Contact Info
   Privacy Statement

Recent Cookbooks

Cooking Italian
175 Home Recipes
4-Hour Chef
Bakery Cookbook
Barefoot Contessa
Bouchon Bakery
Burma: Rivers of Flavor
Cake Mix Doctor
Comfort Food
Craft of Coffee
Crazy Sexy Kitchen
Daily Cookie
Fifty Shades Chicken
French Slow Cooker
Frontera - Rick Bayless
Gluten-Free Quick & Easy
Jerusalem: A Cookbook
Kitchen Science
Lidia's Favorite Recipes
Make-Ahead and Freeze
Modern Milkshakes
Modernist Cuisine
Mystic Cookbook
Paleo Slow Cooking
Picky Palate
Pop Bakery
Practical Paleo
Quick Family Cookbook
Sensational Cookies
Smitten Kitchen
Southern Living Recipes
Sweet Life in Paris
Trader Joe's Vegetarian
True Food
Whole Larder

More Cookbooks


Kitchen & Home


Copyright © 1994-2013,
Forkmedia LLC



cat toysCatnip Toys

Kitchen & Home