Hand hygiene has become common sense in Covid times. So using your hands while preparing your dinner is less risky. Anyway, this recipe cannot be made without.
When I ordered the calamari, I definitely planned to fill them, not quite decided how. Mirco, the fishmonger, explained me the traditional way with bread, parsley, garlic, tuna in a simple tomato sauce. Today, I’m more into basil as main flavor. For 6 calamari of approximately 12 cm, prepare a filling with 50 grams of drained and chopped semi dried cherry tomatoes, 20 grams of chopped basil, 4 chopped garlic cloves, some chili flakes, the zeste of 1 lemon and 90 grams of bread crumb. Mix.
Prepare a tomato sauce in the oven. Chop 1 onion, 2 more garlic cloves and 1 chili. Put in a round oven dish. Spread 1 table spoon of olive oil and 2 teaspoons of dried basil. Bake in the oven at 200° for 10 minutes. Stir, add 2 cans of cherry tomatoes. Mix, taste, add pepper, salt and a pinch of sugar. Put back in the oven for 15-20 minutes.
Wash the calamari thoroughly. Drain. Fill the calamari with the mixture. Close with a pin.
Put the tentacles, the side wings and the calamari in the sauce. Bake for another 15-20 minutes. Turn halfway. Finish with fresh basil. Serve with hasselback potatoes ( put in the oven at the start).