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Calamari with sausage stuffing
45 m active | 45 m total
Nutrition facts per serving:
  • Energy in kcal about 926
  • Fat about 52g
  • Carbohydrates about 70g
  • Protein about 43g
This is needed
This is needed for 4 people
To prepare the calamari
  • 400 g frozen calamari (Arbi), defrosted
  • 250 g Luganighe sausages
  • 1 onions
  • 1 garlic clove
  • 0.5 bunch flat-leaf parsley
  • a little pepper
  • 0.25 tsp salt
  • 2 tbsp olive oil
Sauce
  • 1 dl Prosecco
  • 2 dl single cream for sauces
  • salt to taste
To cook the noodles
  • 350 g pasta (e.g. tagliatelle)
  • salted water
  • 0.5 bunch flat-leaf parsley
  • 50 g Parmesan by the piece
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And that's how it's done
And that's how it's done
To prepare the calamari
Rinse the calamari (inside and out) in cold water, pat dry. Set aside the tentacles.
Cut into the lughanighe sausage, squeeze out the sausage meat.
Finely chop the onion, press the garlic, finely chop the parsley.
Place the sausage meat, onion, garlic and parsley in a bowl, season and mix well.
Transfer the mixture to a disposable piping bag, cut off the tip to create a 1 cm opening. Fill the calamari with the sausage stuffing.
Heat the oil in a non-stick frying pan. Fry the calamari all over for approx. 6 mins., remove from the pan.
Stir fry the tentacles in the same pan for approx. 2 mins. Reduce the heat, return the calamari to the pan.
Sauce
Pour in the Prosecco and cream, simmer for approx. 4 mins., season with salt.
To cook the noodles
Cook the noodles in boiling salted water until al dente, drain. Serve the noodles with the calamari.
Shave thin strips from the parmesan using a peeler, finely chop the parsley, sprinkle on top.

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