Stuffed Calamari in Tomato Sauce

For the Sauce:

3 x Di Napoli Chopped Tomato 400g 

1 medium onion, chopped

fresh parsley

Olitalia extra virgin olive oil

For the Stuffing:

500g whole fresh calamari tubes, cleaned

1/2 cup Uncle Barns’ Panko Breadcrumbs

1/2 cup grated Zanetti Parmigiano Reggiano

3 large eggs

4 cloves garlic, finely chopped

4 tablespoons fresh parsley, chopped

3 tablespoons Olitalia extra virgin olive oil

salt & pepper

Prepare the Sauce:

Chop the onion finely and saute it in 3 tablespoons of extra virgin olive oil.

Once the onion becomes translucent, add the tomato sauce, the parsley and a pinch of salt.

Let everything cook at low heat.

Prepare the Stuffing:

Combine the eggs, cheese, breadcrumbs, garlic, olive oil and parsley together in a bowl, and season with salt and pepper.

Add milk and breadcrumbs as needed.

Fill the calamari tubes with the stuffing until 1 centimetre from the top.

Now carefully add calamari into the sauce once it reaches boiling stage, and cover the pot. Allow to cook for a further 15-25 minutes.

Note to stir the sauce and the calamari to prevent them from sticking to the bottom.

Once cooked, remove from heat and garnish with parsley.

Serve with a vegetable side of choice, or crusty bread.