{"id":127816,"date":"2026-08-25T13:57:56","date_gmt":"2026-08-25T11:57:56","guid":{"rendered":"https:\/\/cucineditalia.com\/?p=127816"},"modified":"2026-08-25T13:58:06","modified_gmt":"2026-08-25T11:58:06","slug":"italian-calamari-recipe-stuffed-squid","status":"publish","type":"post","link":"https:\/\/cucineditalia.com\/en\/italian-calamari-recipe-stuffed-squid\/","title":{"rendered":"A Taste of Mediterranean Midsummer: Chef William Anzidei\u2019s Stuffed Calamari"},"content":{"rendered":"\n<h2 class=\"wp-block-heading has-text-align-center\"><em>A refined Italian calamari recipe for summer: Chef William Anzidei of Rome\u2019s Terrazza Les \u00c9toiles pairs tender stuffed squid with creamy ricotta, sun-dried tomatoes, and a silky roasted eggplant pur\u00e9e.<\/em><\/h2>\n\n\n\n<p>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 <strong>chef William Anzidei<\/strong> at <strong>Rome<\/strong>\u2019s panoramic <a href=\"https:\/\/cucineditalia.com\/en\/rome-restaurants-open-august\/\" target=\"_blank\" rel=\"noreferrer noopener\">Terrazza Les \u00c9toiles<\/a>, it is an authentic summer dish\u2014light, textural, and unmistakably Mediterranean.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><strong>Ingredients<\/strong> <strong>(Serves 4)<\/strong><\/h2>\n\n\n    <div class=\"ingredienti-wrapper\">\n            <div><strong>Medium squid (approx. 12 cm)<\/strong>: 12<\/div>\n                <div><strong>Ricotta<\/strong>: 500 g<\/div>\n                <div><strong>Sun-dried cherry tomatoes<\/strong>: 100 g<\/div>\n                <div><strong>Eggplants<\/strong>: 4<\/div>\n                <div><strong>Basil<\/strong>: 30 g<\/div>\n                <div><strong>Extra virgin olive oil<\/strong>: as needed<\/div>\n                <div><strong>Salt<\/strong>: to taste<\/div>\n                <div><strong>Pepper<\/strong>: to taste<\/div>\n                <div class=\"share-ricetta-buttons\">\n            <a id=\"ingredientiCopyBtn\" data-ingredienti=\"Medium squid (approx. 12 cm): 12&#xa;Ricotta: 500 g&#xa;Sun-dried cherry tomatoes: 100 g&#xa;Eggplants: 4&#xa;Basil: 30 g&#xa;Extra virgin olive oil: as needed&#xa;Salt: to taste&#xa;Pepper: to taste&#xa;\" onclick=\"copiaIngredienti()\">\n                <div class=\"cucine-shortcut-icon\"><i class=\"tds-icon tdc-font-fa tdc-font-fa-copy-files tdi_2_267 td-fix-index\"><\/i><\/div>\n            <\/a>\n        <\/div>\n    <\/div>\n    \n\n\n<p><\/p>\n\n\n\r\n                <style type=\"text\/css\">\r\n                    \r\n                    #tdi_1  .td-doubleSlider-2 .td-item1 {\r\n                        background: url(https:\/\/cucineditalia.com\/wp-content\/uploads\/2026\/08\/Calamari-ripieni-di-ricotta-e-pomodorini-secchi-con-crema-di-melanzane.jpg) 0 0 no-repeat;\r\n                    }\r\n                    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class=\"td-gallery-slide-item-focus\">1<\/span> of 3<\/div>\r\n                                <div class=\"td-gallery-slide-prev-next-but\">\r\n                                    <i class = \"td-icon-left doubleSliderPrevButton\"><\/i>\r\n                                    <i class = \"td-icon-right doubleSliderNextButton\"><\/i>\r\n                                <\/div>\r\n                            <\/div>\r\n                        <\/div>\r\n\r\n                        <div class = \"td-doubleSlider-1 \">\r\n                            <div class = \"td-slider\">\r\n                                \r\n                    <div class = \"td-slide-item td-item1\">\r\n                        <figure class=\"td-slide-galery-figure td-slide-popup-gallery\">\r\n                            <a class=\"slide-gallery-image-link\" href=\"https:\/\/cucineditalia.com\/wp-content\/uploads\/2026\/08\/Calamari-ripieni-di-ricotta-e-pomodorini-secchi-con-crema-di-melanzane.jpg\" title=\"All RIghts Reserved www.albertoblasetti.com\"  data-caption=\"Italian calamari recipe: Stuffed squid with ricotta, sun-dried tomatoes, and eggplant cream by Chef William Anzidei at Terrazza Les \u00c9toiles, Rome.\"  data-description=\"\">\r\n                                <img decoding=\"async\" data-src=\"https:\/\/cucineditalia.com\/wp-content\/uploads\/2026\/08\/Calamari-ripieni-di-ricotta-e-pomodorini-secchi-con-crema-di-melanzane.jpg\" data-srcset=\"https:\/\/cucineditalia.com\/wp-content\/uploads\/2026\/08\/Calamari-ripieni-di-ricotta-e-pomodorini-secchi-con-crema-di-melanzane.jpg 1300w, https:\/\/cucineditalia.com\/wp-content\/uploads\/2026\/08\/Calamari-ripieni-di-ricotta-e-pomodorini-secchi-con-crema-di-melanzane-200x300.jpg 200w, https:\/\/cucineditalia.com\/wp-content\/uploads\/2026\/08\/Calamari-ripieni-di-ricotta-e-pomodorini-secchi-con-crema-di-melanzane-683x1024.jpg 683w, https:\/\/cucineditalia.com\/wp-content\/uploads\/2026\/08\/Calamari-ripieni-di-ricotta-e-pomodorini-secchi-con-crema-di-melanzane-768x1151.jpg 768w, https:\/\/cucineditalia.com\/wp-content\/uploads\/2026\/08\/Calamari-ripieni-di-ricotta-e-pomodorini-secchi-con-crema-di-melanzane-1025x1536.jpg 1025w, https:\/\/cucineditalia.com\/wp-content\/uploads\/2026\/08\/Calamari-ripieni-di-ricotta-e-pomodorini-secchi-con-crema-di-melanzane-696x1043.jpg 696w\" data-sizes=\"(max-width: 1300px) 100vw, 1300px\" alt=\"\" src=\"data:image\/svg+xml;base64,PHN2ZyB3aWR0aD0iMSIgaGVpZ2h0PSIxIiB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciPjwvc3ZnPg==\" class=\"lazyload\" style=\"--smush-placeholder-width: 1300px; --smush-placeholder-aspect-ratio: 1300\/1949;\">\r\n                            <\/a>\r\n                            <figcaption class = \"td-slide-caption td-gallery-slide-content\"><div class = \"td-gallery-slide-copywrite\">Italian calamari recipe: Stuffed squid with ricotta, sun-dried tomatoes, and eggplant cream by Chef William Anzidei at Terrazza Les \u00c9toiles, Rome.<\/div><\/figcaption>\r\n                        <\/figure>\r\n                    <\/div>\r\n                    <div class = \"td-slide-item td-item2\">\r\n                        <figure class=\"td-slide-galery-figure td-slide-popup-gallery\">\r\n                            <a class=\"slide-gallery-image-link\" href=\"https:\/\/cucineditalia.com\/wp-content\/uploads\/2026\/08\/Calamari-ripieni-di-ricotta-e-pomodorini-secchi-con-crema-di-melanzane-1.jpg\" title=\"All RIghts Reserved www.albertoblasetti.com\"  data-caption=\"Italian calamari recipe: Stuffed squid with ricotta, sun-dried tomatoes, and eggplant cream by Chef William Anzidei at Terrazza Les \u00c9toiles, Rome.\"  data-description=\"\">\r\n                                <img decoding=\"async\" data-src=\"https:\/\/cucineditalia.com\/wp-content\/uploads\/2026\/08\/Calamari-ripieni-di-ricotta-e-pomodorini-secchi-con-crema-di-melanzane-1.jpg\" data-srcset=\"https:\/\/cucineditalia.com\/wp-content\/uploads\/2026\/08\/Calamari-ripieni-di-ricotta-e-pomodorini-secchi-con-crema-di-melanzane-1.jpg 1300w, https:\/\/cucineditalia.com\/wp-content\/uploads\/2026\/08\/Calamari-ripieni-di-ricotta-e-pomodorini-secchi-con-crema-di-melanzane-1-300x200.jpg 300w, https:\/\/cucineditalia.com\/wp-content\/uploads\/2026\/08\/Calamari-ripieni-di-ricotta-e-pomodorini-secchi-con-crema-di-melanzane-1-1024x682.jpg 1024w, https:\/\/cucineditalia.com\/wp-content\/uploads\/2026\/08\/Calamari-ripieni-di-ricotta-e-pomodorini-secchi-con-crema-di-melanzane-1-768x512.jpg 768w, https:\/\/cucineditalia.com\/wp-content\/uploads\/2026\/08\/Calamari-ripieni-di-ricotta-e-pomodorini-secchi-con-crema-di-melanzane-1-696x464.jpg 696w\" data-sizes=\"(max-width: 1300px) 100vw, 1300px\" alt=\"\" src=\"data:image\/svg+xml;base64,PHN2ZyB3aWR0aD0iMSIgaGVpZ2h0PSIxIiB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciPjwvc3ZnPg==\" class=\"lazyload\" style=\"--smush-placeholder-width: 1300px; --smush-placeholder-aspect-ratio: 1300\/866;\">\r\n                            <\/a>\r\n                            <figcaption class = \"td-slide-caption td-gallery-slide-content\"><div class = \"td-gallery-slide-copywrite\">Italian calamari recipe: Stuffed squid with ricotta, sun-dried tomatoes, and eggplant cream by Chef William Anzidei at Terrazza Les \u00c9toiles, Rome.<\/div><\/figcaption>\r\n                        <\/figure>\r\n                    <\/div>\r\n                    <div class = \"td-slide-item td-item3\">\r\n                        <figure class=\"td-slide-galery-figure td-slide-popup-gallery\">\r\n                            <a class=\"slide-gallery-image-link\" href=\"https:\/\/cucineditalia.com\/wp-content\/uploads\/2024\/06\/Terrazza-Les-Etoiles_4.jpg\" title=\"All RIghts Reserved www.albertoblasetti.com\"  data-caption=\"Terrazza Les \u00c9toiles, Rome.\"  data-description=\"\">\r\n                                <img decoding=\"async\" data-src=\"https:\/\/cucineditalia.com\/wp-content\/uploads\/2024\/06\/Terrazza-Les-Etoiles_4.jpg\" data-srcset=\"https:\/\/cucineditalia.com\/wp-content\/uploads\/2024\/06\/Terrazza-Les-Etoiles_4.jpg 1920w, https:\/\/cucineditalia.com\/wp-content\/uploads\/2024\/06\/Terrazza-Les-Etoiles_4-300x200.jpg 300w, https:\/\/cucineditalia.com\/wp-content\/uploads\/2024\/06\/Terrazza-Les-Etoiles_4-1024x683.jpg 1024w, https:\/\/cucineditalia.com\/wp-content\/uploads\/2024\/06\/Terrazza-Les-Etoiles_4-768x512.jpg 768w, https:\/\/cucineditalia.com\/wp-content\/uploads\/2024\/06\/Terrazza-Les-Etoiles_4-1536x1024.jpg 1536w, https:\/\/cucineditalia.com\/wp-content\/uploads\/2024\/06\/Terrazza-Les-Etoiles_4-696x464.jpg 696w\" data-sizes=\"(max-width: 1920px) 100vw, 1920px\" alt=\"Terrazza Les Etoiles\" src=\"data:image\/svg+xml;base64,PHN2ZyB3aWR0aD0iMSIgaGVpZ2h0PSIxIiB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciPjwvc3ZnPg==\" class=\"lazyload\" style=\"--smush-placeholder-width: 1920px; --smush-placeholder-aspect-ratio: 1920\/1280;\">\r\n                            <\/a>\r\n                            <figcaption class = \"td-slide-caption td-gallery-slide-content\"><div class = \"td-gallery-slide-copywrite\">Terrazza Les \u00c9toiles, Rome.<\/div><\/figcaption>\r\n                        <\/figure>\r\n                    <\/div>\r\n                            <\/div>\r\n                        <\/div>\r\n\r\n                        <div class = \"td-doubleSlider-2\">\r\n                            <div class = \"td-slider\">\r\n                                \r\n                    <div class = \"td-button td-item1\">\r\n                        <div class = \"td-border\"><\/div>\r\n                    <\/div>\r\n                    <div class = \"td-button td-item2\">\r\n                        <div class = \"td-border\"><\/div>\r\n                    <\/div>\r\n                    <div class = \"td-button td-item3\">\r\n                        <div class = \"td-border\"><\/div>\r\n                    <\/div>\r\n                            <\/div>\r\n                        <\/div>\r\n\r\n                    <\/div>\r\n\r\n                <\/div>\r\n                \n\n\n<h2 class=\"wp-block-heading\"><strong>Procedure<\/strong><\/h2>\n\n\n\n<h4 class=\"wp-block-heading\"><strong>Roast and emulsify the eggplant pur\u00e9e<\/strong><\/h4>\n\n\n\n<p>Preheat the oven to 220\u00b0C (430\u00b0F). 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.<\/p>\n\n\n\n<h4 class=\"wp-block-heading\"><strong>Prepare the ricotta filling<\/strong><\/h4>\n\n\n\n<p>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.<\/p>\n\n\n\n<h4 class=\"wp-block-heading\"><strong>Stuff and sear the squid<\/strong><\/h4>\n\n\n\n<p>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.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><strong>Plating<\/strong><\/h2>\n\n\n\n<p>Spoon a generous pool of the warm eggplant pur\u00e9e across each shallow serving plate. Arrange three seared squid atop the pur\u00e9e. 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.<\/p>\n\n\n\n<p>Photo credit: <strong>Alberto Blasetti<\/strong><\/p>\n\n\n\n<p><a href=\"https:\/\/www.terrazzalesetoiles.com\/en\/\" target=\"_blank\" rel=\"noreferrer noopener\">Terrazza Les \u00c9toiles<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>A refined Italian calamari recipe for summer: Chef William Anzidei of Rome\u2019s Terrazza Les \u00c9toiles pairs tender stuffed squid with creamy ricotta, sun-dried tomatoes, and a silky roasted eggplant pur\u00e9e. 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 [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":127743,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[15650,15654],"tags":[],"class_list":{"0":"post-127816","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-food-wine-en","8":"category-recipes-from-italy"},"acf":[],"_links":{"self":[{"href":"https:\/\/cucineditalia.com\/en\/wp-json\/wp\/v2\/posts\/127816","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/cucineditalia.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/cucineditalia.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/cucineditalia.com\/en\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/cucineditalia.com\/en\/wp-json\/wp\/v2\/comments?post=127816"}],"version-history":[{"count":3,"href":"https:\/\/cucineditalia.com\/en\/wp-json\/wp\/v2\/posts\/127816\/revisions"}],"predecessor-version":[{"id":127819,"href":"https:\/\/cucineditalia.com\/en\/wp-json\/wp\/v2\/posts\/127816\/revisions\/127819"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/cucineditalia.com\/en\/wp-json\/wp\/v2\/media\/127743"}],"wp:attachment":[{"href":"https:\/\/cucineditalia.com\/en\/wp-json\/wp\/v2\/media?parent=127816"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cucineditalia.com\/en\/wp-json\/wp\/v2\/categories?post=127816"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cucineditalia.com\/en\/wp-json\/wp\/v2\/tags?post=127816"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}