A refined Italian calamari recipe for summer: Chef William Anzidei of Rome’s Terrazza Les Étoiles pairs tender stuffed squid with creamy ricotta, sun-dried tomatoes, and a silky roasted eggplant purée.
Capturing the clean, effortless profile of coastal cooking, this refined Italian calamari recipe balances the delicate sweetness of fresh squid with the vibrant acidity of sun-dried tomatoes and the smoky depth of oven-roasted eggplant. Conceived by chef William Anzidei at Rome’s panoramic Terrazza Les Étoiles, it is an authentic summer dish—light, textural, and unmistakably Mediterranean.
Ingredients (Serves 4)
Procedure
Roast and emulsify the eggplant purée
Preheat the oven to 220°C (430°F). Slice the eggplants in half lengthwise, score the flesh lightly, and season with a drizzle of extra virgin olive oil, sea salt, and freshly cracked black pepper. Roast cut-side up for 12 minutes until the flesh is thoroughly tender and collapsed. Scoop out the warm pulp, discarding the skins, and transfer to a blender. Emulsify with a steady drizzle of olive oil until glossy and velvety smooth. Adjust seasoning with salt and pepper to taste; keep warm.
Prepare the ricotta filling
In a mixing bowl, combine the drained ricotta, finely chopped sun-dried tomatoes, and shredded basil. Season lightly with salt and freshly ground pepper. Fold gently with a spatula just until incorporated, taking care not to overwork the cheese to maintain a light, airy texture.
Stuff and sear the squid
Transfer the filling to a piping bag (or use a small spoon) and pipe the mixture into each cleaned squid tube. Fill only three-quarters full, leaving sufficient clearance at the opening; squid naturally shrinks and firms up during cooking, which could force excess filling out. Secure with a toothpick if necessary. Heat a splash of olive oil in a heavy-bottomed skillet over medium-high heat. Add the stuffed squid and sear quickly for 2 to 3 minutes per side until evenly golden and just cooked through.
Plating
Spoon a generous pool of the warm eggplant purée across each shallow serving plate. Arrange three seared squid atop the purée. Garnish with slivers of sun-dried tomato, a delicate sprig of fresh basil, and a final thread of raw extra virgin olive oil. Serve immediately.
Photo credit: Alberto Blasetti