Stuffed squid with escarole

Name: Stuffed squid with escarole
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 4
Ingredients: Calamari (squid) (8 pieces) 2.6 lbs; Escarole (endive) 16 cups; Provola cheese 3.5 oz; Black olives 2.1 oz; Garlic 1 clove; Extra virgin olive oil 1 ½ tbsp; Anchovies in oil 2; Fine salt to taste; Black pepper to taste

it de fr es br

Gluten Free

Difficulty: Easy
Prep time: 30 min
Cook time: 40 min
Serving: 4
Cost: Low

PRESENTATION

So here's the thing, Calamari ripieni di scarola is this classic dish from Campania that really combines the flavors of the sea with the garden in such a cool way. It's like the perfect blend. These calamari ripieni are stuffed with a yummy mix of escarole, anchovies, olives, and little cubes of provola cheese. So, you get this salty, tender, and slightly bitter bite all at once. Seriously good. And in Naples? Well, folks might toss in toasted pine nuts, capers, or even a handful of sweet raisins for a twist. Some people add breadcrumbs for a more filling stuffing, especially if you're after that extra bite. Once you master cleaning the squid—and look, it’s pretty simple—the rest is straightforward. You can really capture those traditional calamari ripieni tradizionali vibes from Southern Italy.

Thing is, the best part about calamari ripieni di scarola is how versatile it is. Depending on what you’ve got at home, you can switch things up easily. Maybe you’ve tried calamari ripieni al forno, baked until the squid turns golden and the filling gets all moist inside. Or you've gone for the stovetop version, known as calamari ripieni in padella—which is great—where everything stays super tender and juicy. Every style has its fans, for sure, but everyone agrees that the combo of squid with that savory, veggie-packed stuffing is something special. Really, really special. It's not just for fancy weekends—people in Campania whip these up for regular family dinners too, offering a comforting yet special touch. Whether you go big with extra ingredients or stick to the basics, this ricetta calamari ripieni is perfect for any night you’re craving those crispy edges, fresh seafood, and a taste of the Italian coast.

And listen, to enhance the flavors, think about adding a drizzle of lemon juice or a sprinkle of parsley before serving. The bright citrus and fresh herbs really elevate the dish, making every bite even more super tasty. So gather your ingredients, and enjoy crafting a meal that really shows the heart of Campania's coastal cuisine.

How to prepare Stuffed squid with escarole

To prepare the escarole-stuffed squid, start by cleaning the squid (you can refer to the Cooking School guide: how to clean squid). After rinsing the squid under running water, gently detach the head from the mantle with your hands and set it aside 1. Still with your hands, locate the transparent cartilage pen inside the mantle and extract it gently. Rinse the squid again under running water, wash it thoroughly, and use your hands to remove the innards from the mantle and the ink sac if present 2. Proceed to remove the outer skin: with a small knife, make a small incision at the end of the mantle, just enough to grip the skin 5 and pull off the cover completely with your hands or with the help of a small knife 6.

To finish cleaning the mantle, still with a small knife, remove the fins to use them in the preparation 4. Now take the head you set aside and separate it from the tentacles by cutting just below the eyes with a small knife. Take the tentacles and remove the central tooth as follows: open the tentacles outward with your hands and push the central part, the mouth, upward 5. With your hands, pull the skin off the tentacles 6. Rinse all the clean parts of the squid thoroughly under running water and set them aside in a small bowl while you continue with the preparation.

Wash the head of escarole, then coarsely chop the leaves 7, removing the core. Then cut the provolone into cubes 8. Prepare the olives as well (if you don't have pitted ones, you can remove the pit with a small knife). In a pan, heat a drizzle of oil and add the peeled garlic clove 9.

Then add the anchovy fillets 10 and melt them on low heat while stirring with a wooden spoon. Next, add the pitted olives 11 and the escarole 12.

Season with salt and pepper, stir 13, and cook for 20 minutes, until the escarole has wilted and gained flavor. Then turn off the heat, remove the garlic from the pan 14, and transfer the escarole to a bowl to cool. When it's cool, add the diced provolone 15 and mix the stuffing ingredients.

Now you can start stuffing the squid. Use a spoon to put the filling into each squid, and use tongs to fill the mantle well to the bottom 16. Then close the squid with a toothpick, threading it through the edges of the mantle 17. Take a large pan and heat a drizzle of oil. Add the squid to cook on both sides.

Cook them for about 20 minutes over medium heat 19, turning them often. When they're cooked, remove them from the pan and leave the cooking base in which you can cook the heads you cleaned earlier 20 for about ten minutes. Then turn off the heat and serve the heads along with the escarole-stuffed squid 21!

Storage

Store the escarole-stuffed squid in the fridge for up to 2 days, covered with plastic wrap.
They can be frozen stuffed only if you have used fresh, not thawed, squid.