Sicilian Calamari Ripieni-Learnt from his mum and the tradition is carried on by his wife, see how

Thanks for watching please SUBSCRIBE to my channel where we showcase a new nonno each week. See their recipes along with some of their stories of migrating from Italy and so much more. Vittorio & Franca Locantro make CALAMARI RIPIENI After meeting with Nonno Vittorio at his son's bakery, Locantro Bakery in Leichhardt, he promised to make me his favourite Sicilian dish Calamari Ripieni (stuffed calamari) with the help of his wife Franca. Vittorio kept his promise. They welcomed me into their home to share the recipe and to have lunch. We had a fun morning together, one of those mornings you don't want to end, the laughter, the stories and good food. Franca learnt this traditional Sicilian dish from Vittorio’s mother and it was delicious, you could taste the history in every bite Nonno Vittorio was born in Salina in the Aeolian Islands of Sicily and Nonna Franca was born in Abruzzo, a town called Mozzagrogna in the Province of Chieti. Watch to see how their love story began! Although this channel is reserved for the nonnos (nonni) we made an exception and were very excited to have Nonna Franca help us out with this one and I am so glad we did. Here is the recipe below, it's not as difficult as you think and after watching this video you will see how easy it is. CALAMARI RIPIENI (STUFFED CALAMARI) This recipe is for 6 people and with the sauce that the calamari were cooked in you can use it to make pasta. So you easily have a first and second course. 6 medium calamari tubes Tentacles of these calamari, chopped 250g fresh breadcrumbs (we used the filling of a large sourdough loaf) 5 tablespoons pecorino cheese, grated 1 tablespoon garlic leaves, chopped 1 tablespoon parsley, chopped 1 tablespoon basil, chopped 2 eggs Pinch of salt 4 tablespoons of milk, add more if needed Olive oil ¼ red onion, roughly chopped 1 x 400g tin chopped tomatoes Clean your calamari, remove the tentacles and roughly chopped them Cook the tentacles in a small frypan with a little olive oil and a pinch of salt. Fry for a few minutes and set aside In a large bowl add the breadcrumbs, pecorino cheese, the herbs (reserve some of the herbs for later) & tentacles and combine well Whisk the eggs with a little salt and add to the mixture. Combine well Add a little milk until the mixture starts to bind well together then add more if needed Divide the mixture evenly into the calamari tubes (see Franca’s tip in the video) Secure the end with a toothpick Place the filled calamari tubes in the pan and drizzle olive oil over the top and turn on the heat. After 1 minute turn the calamari over on the other side Add the chopped onion to the pan along with the reserved herbs (about 1 tablespoon) Add a little salt to each calamari tube and allow to cook for about 5 minutes The calamari will now have browned, turn them to brown on the other side and add in the chopped tomatoes. Place the lid on and cook for about an hour on medium to low heat, keeping an eye on it every now and then. You know when they are ready when the calamari are fork tender and then taste the sauce to see if more salt is needed and it is cooked. Follow us on Instagram & Facebook: @thelittleitaliancook @nonnointhekitchen Website: www.thelittleitaliancook.com.au Where you can purchase : "NONNO IN THE KITCHEN" Aprons “NONNO IN THE GARDEN” Caps and Bucket hats "DECODING NONNA'S RECIPES" Cookbook Email: [email protected] Creator/Narrator: Jessica Timpano Editor: Domenic Timpano #recipeshare #Food #italianrecipes #cookingchannel #cookingathome #migrants #migrantlife #documentaries #italiani #nonno #nonnointhekitchen #nonna #nonni #sicilia #sicilianfood #calamari #calamarirecipe #isoleeolie #salina #nonna #seafoodrecipes #seafoodrecipe