Stuffed Calamari

Makes 12 Lollipops


  • 2 Cleaned Squid Tails
  • 4 slices Porchetta, ½ inch thick
  • 1 cup Cooked Rapini, chopped
  • ½ cup Sweet Onion, chopped
  • ¼ Cubano Pepper, chopped
  • 2 Garlic Buds, minced
  • 3 tbsp Butter


  1. Cut porchetta into cubes, add all ingredients into a frying pan except for squid
  2. Saute until tender but firm
  3. Remove from pan and allow to cool to room temperature
  4. Stuff each squid tail and wrap in tin foil
  5. Bake at 400 for 10 minutes turning once
  6. Remove and allow to rest in foil
  7. Cook 6 pieces of lasagna noodle until al dente
  8. Take 6 skewers and pierce the calamari evenly spaced
  9. Slice calamari into disks cutting directly in between skewers
  10. Lay disks flat onto the lasagna noodle with enough to allow the noodle to fold over top of the disk
  11. Fold noodle and cut allowing for ½ inch all around the disk
  12. Brush egg white onto the noddle and fold over to seal by pressing the back of an oiled spoon again the noodle allowing for it to bond
  13. Place on a foil lined plate and place in freezer until firm
  14. Heat 1 inch of oil in a pan to 350 F add each lollipop until brown and remove placing on a paper towel to drain

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