Printable version

Thanks to Gady Hammel for this recipe!

Ingredients: (for 4 people)

4 cleaned calamaries
Finely chopped tentacles of the calamaries
Finely chopped onion
2 chopped tomatoes
2 slices of white bread soaked in milk and squeezed
2 chopped garlic cloves
2 spoons of chopped parsley
2 egg yolks
Olive oil

Preparation
Put the calamaries flat on a dry cloth.
Fry the chopped onion in the olive oil.
Add the chopped tentacles and tomatoes.
Season with salt and pepper.
Add the bread, garlic and parsley to the frying pan.
Blend well and moisten with 2 tablespoons of hot water.
Add 2 egg yolks, remove from the heat and stir well.

Fill the calamaries up to three quarters and seal with a toothpick.
Put the calamaries side by side in an oiled saute pan.

Sauce
Fry a finely chopped onion, add a bay leaf crushed garlic clove and blend in a tablespoon of flower.
Add a cup of dry white whine and a cup of hot water.
Season with salt and pepper.
Let it simmer for 15 minutes.
Strain the sauce over the calamaries sprinkle breadcrumbs and oil and put in oven 180°C until it gilds.

Serve at once with the sauce poured over.

Tomatoes can be replaced with spinach.
Tentacles can be replaced with shrimps or added.

Bon appétit!
Served to your gratification from Iris Georlette's kitchen!