Calamari Al Forno A Legna Alla Malvasia Recipe
Make Calamari Al Forno A Legna Alla Malvasia Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Calamari and Filling
Malvasia Sauce and Brush
Assembly and Finishing
Method
Calamari and Filling
- 1
Prepare and clean squid
Rinse squid under cold water, remove innards and quill if not already removed, and separate tentacles from tubes. Pat tubes and tentacles dry with paper towels. Reserve tentacles for the filling; keep tubes whole to stuff.
- 2
Make filling
In a bowl combine bread crumbs, grated cheese, minced garlic, chopped parsley, lemon zest, chopped capers and anchovies (if using). Add 3 tablespoons olive oil, 1 teaspoon salt, and 1/2 teaspoon black pepper. Stir until mixture is evenly moistened — it should hold together slightly but remain loose. Chop tentacles coarsely and fold them into the mixture, tasting and adjusting salt/pepper.
- 3
Stuff squid
Using a small spoon, gently pack the filling into each squid tube about three-quarters full (do not overstuff — leave room so the squid won't burst). Press a toothpick through the opening or fold the squid opening inward to seal. Trim any uneven edges and pat the outside lightly with oil. Place stuffed squid on a tray and let rest for 10 minutes at room temperature to settle.
Malvasia Sauce and Brush
- 4
Reduce Malvasia
In a small saucepan over medium heat, add 3/4 cup Malvasia wine and simmer until reduced by about half (about 6–8 minutes) to concentrate flavor. If you prefer a slightly saucier coating, add up to 1/4 cup stock while reducing so the finished liquid is about 3/4 cup total.
- 5
Finish sauce
Lower heat to very low and whisk in 2 tablespoons olive oil, 1 tablespoon lemon juice, and the cold butter pieces one at a time to emulsify into a glossy sauce. Season with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Remove from heat and keep warm; this will be used to brush the squid before and during baking.
Assembly and Wood-Fired Baking
- 6
Preheat wood-fired oven
If you have a wood-fired oven, heat it to a medium-high temperature with a cooking floor temperature around 350–400°C (660–750°F) near the mouth; the immediate cooking area for these squid should be around 200–260°C (400–500°F). If you lack a wood oven, preheat a conventional oven to 230°C (450°F) and use the broiler for finishing to mimic direct radiant heat.
- 7
Prepare baking surface
Brush a shallow ovenproof pan or baking sheet with 1 tablespoon olive oil. Arrange stuffed squid in a single layer without crowding, seam side down. Brush the tops lightly with the prepared Malvasia sauce.
- 8
Bake the squid
Place the pan in the wood-fired oven on a spot with moderate radiant heat (or in the preheated conventional oven on the center rack). Bake for 8–12 minutes, turning once after 4–6 minutes and brushing again with Malvasia sauce, until the squid is opaque, slightly golden at the edges, and just firm to the touch. Avoid overcooking which makes squid rubbery. Total oven time will vary with oven intensity; observe closely.
- 9
Finish and rest
If desired, move the pan briefly closer to the oven mouth or under a hot broiler for 1–2 minutes to get a light char and wood-fired finish. Remove from oven, brush once more with remaining Malvasia sauce, drizzle with the remaining 1 tablespoon olive oil, sprinkle with coarse sea salt and chopped parsley. Let rest 2–3 minutes so juices settle.
- 10
Serve
Slice each squid into 1–1.5 cm rings or serve whole. Plate with lemon wedges alongside for squeezing. Serve immediately while warm.