Totani ripieni – Flying squid anyone?

No.  This is not a joke. 

Nor have I started blogging about lesser known sci-fi B movies. 

I’m still writing about food, mostly Italian, and today is no exception.

The flying squid I am referring to are also known as Broadtail Shortfin squid or Totani.

And today we are going to stuff them. Yummy.

The first time I ate this dish was back in college. A friend of mine brought them in for lunch and shared and I was hooked instantly.

When ever we eat out, if they are on the menu I order them and so far the very best I have ever had have been at a restaurant here in Milan call Don Lisander that only has them on the menu on rare occasions.

I was craving them recently and thought it was about time that I tried my hand at them.

Ingredients for 4

800 gr of squid (cleaned but not skinned)

1 garlic clove minced

250 gr of misto per soffritto

1 small roll cut into pieces

50 ml milk

1 egg

50 gr mortadella cubed

80 gr Swiss chard blanched (or kale or spinach or whatever is in season)

40 grated parmigiano

fresh marjoram

fresh rosemary

200 ml dry white wine

400 gr canned tomato pulp

extra virgin olive oil

salt and pepper


Rinse and dry the squid.  Remove the tentacles from the body and dice about half of them.

In a large pan, heat the garlic in about 30 ml of olive oil and then add the diced tentacles. Cook over low heat for about 2 to 3 minutes.

Add 100 ml of white wine and cook until most of the liquid evaporates.

Remove the tentacles to a bowl and add the mortadella, the parmigiano.  Break or cut the roll into small pieces and wet thoroughly with the milk. Squeeze off excess liquid and add to the tentacles together with the egg, lightly beaten.

Add the marjoram and season to taste.

Finely chopped the blanched chard and add to the mixture.

Stuff the bodies of the squid and seal with a toothpick, or if you are feeling particularly adventurous, sew shut with a robust thread.  One thing to keep in mind, stuff the squid so that they are only half full. The stuffing will expand (and the squid might shrink) when you cook it, so to avoid splits or leaks, don’t over stuff!

In the pan used earlier, sweat the misto per soffritto in 60 ml of olive oil.

Add the stuffed squid and sear on both sides, turning them carefully.

Add the remaining tentacles and white wine to the pan and cook until the wine evaporates.

Stir in the tomato pulp and season to taste.  Cook over a low heat for 30 minutes spooning the sauce over the squid from time to time.  If the sauce reduces too much, add some hot water to thin it out a bit.

Serve with linguine dressed in the same sauce and a nicely chilled Regaleali White.

If you find yourself with leftover stuffing, use it in oversized shells.

Cook the shells for a few minutes first, then stuff and place in a saucepan or clay pan. Cover with remaining sauce and cook for about 10 minutes!

Enjoy and let me know how it turns out!

4 comments to Totani ripieni – Flying squid anyone?

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