Ingredients with Measurements:
- 4 large calamari tubes
- 1/2 cup garum (fermented fish sauce)
- 1/4 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
- 1 tablespoon olive oil
- Salt and pepper to taste
Special equipment needed:
- Toothpicks
- Baking dish
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. Clean the calamari tubes and pat them dry with paper towels.
3. In a bowl, mix together the garum, breadcrumbs, Parmesan cheese, parsley, olive oil, salt, and pepper.
4. Stuff the calamari tubes with the garum mixture, using toothpicks to secure the ends.
5. Place the stuffed calamari tubes in a baking dish and bake for 20-25 minutes, or until the calamari is cooked through and the filling is golden brown.
6. Remove the toothpicks and serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 20-25 minutes
Temperature:
375°F (190°C)
Serving size:
4 servings
Nutritional information:
Calories per serving: 180
Fat: 7g
Carbohydrates: 7g
Protein: 22g
Substitutions for ingredients:
- Instead of garum, you can use anchovy paste or fish sauce.
- Instead of breadcrumbs, you can use panko or crushed crackers.
- Instead of Parmesan cheese, you can use Romano or Asiago cheese.
Variations:
- Add chopped garlic or onion to the filling for extra flavor.
- Use shrimp or scallops instead of calamari.
- Serve the stuffed calamari with a tomato sauce or aioli.
Tips and tricks:
- Be careful not to overstuff the calamari tubes, as they may burst during cooking.
- If the filling is too dry, add a little more olive oil or water.
- To make the filling more moist, add a beaten egg.
Storage instructions:
Store any leftover stuffed calamari in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
To reheat the stuffed calamari, place them in a baking dish and cover with foil. Bake in a preheated oven at 350°F (175°C) for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the stuffed calamari on a bed of greens or with a side of roasted vegetables.
Garnishes:
Garnish with chopped fresh parsley or lemon wedges.
Pairings:
Pair the stuffed calamari with a crisp white wine, such as Pinot Grigio or Sauvignon Blanc.
Suggested side dishes:
Serve the stuffed calamari with a side of roasted potatoes or a simple green salad.
Troubleshooting advice:
- If the calamari tubes are too tough, try marinating them in lemon juice or vinegar for a few hours before stuffing and cooking.
- If the filling is too dry, add a little more olive oil or water.
- If the filling is too wet, add more breadcrumbs or cheese.
Food safety advice:
- Make sure to clean the calamari tubes thoroughly before stuffing.
- Use a food thermometer to ensure that the stuffed calamari reaches an internal temperature of 165°F (74°C) before serving.
Food history:
Garum is a fermented fish sauce that was popular in ancient Rome and Greece. It was used as a condiment and flavoring agent in many dishes, including stuffed calamari.
Flavor profiles:
The garum-stuffed calamari has a savory and umami flavor from the garum, with a crispy and cheesy filling.
Serving suggestions:
Serve the garum-stuffed calamari as an appetizer or main course, with a side of roasted vegetables or a simple green salad.
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