RIPIENI RECIPES

Steps:

• Wash the squid and remove the heads with the tentacles. Set aside. Empty the squids of their entrails.
• Chop the tentacles. Set aside.
• Wash the salted capers to get rid of the excess salt. Chop them with the black olives.
• Crumble the bread and combine it with warm water. Set aside.
• In a saucepan, fry the chopped garlic and anchovies in olive oil. Sauté those for a minute and then add the chopped tentacles.
• Add half of the white wine and let it soak in the mixture. Once the wine has evaporated, add the soaked breadcrumbs.
• Add some of the chopped parsley, and mix well. Make sure to leave about a teaspoon of the parsley and set this aside. Once everything is well combined, transfer it to a bowl.
• Add the egg and grated Parmesan cheese to the bowl and combine, until it becomes a homogeneous mixture.
• Put the mixture in a pastry bag and carefully fill the hollowed squids. Close each squid with a toothpick.
• In a saucepan, heat up some olive oil and add the sliced garlic. Cook the stuffed squids and garlic in medium heat until they become a bit brown. Turn the squid to cook both sides.
• Carefully add the rest of the white wine to the saucepan. Add salt and pepper, to taste. Cover the saucepan and cook the squid for about 10 minutes.
• Sprinkle more chopped celery, and then turn off the heat after about a minute. Serve immediately.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Melt butter in a frying pan over medium heat. Stir in bread crumbs until butter is absorbed, about 3 minutes. Remove from heat and set aside to cool.
• Slice off tops of tomatoes using a paring knife; make one long round incision in the centers to core. Stick a spoon in the cut and scoop out interior, reserving flesh, and leaving only the rinds.
• Place 1/2 the scooped tomato flesh in a blender and pulverize to a liquid. Set aside 3 tablespoons to use; discard the rest.
• Combine bread crumbs, 3 tablespoons reserved tomato pulp juice, 1/3 cup Parmesan cheese, onion, basil, parsley, garlic powder, cayenne, and salt in a mixing bowl. Stuff mixture into cored tomatoes using a spoon. Place stuffed tomatoes on a baking sheet and tent with aluminum foil.
• Bake in the preheated oven for 20 minutes. Remove foil and sprinkle 2 tablespoons Parmesan cheese evenly on top of tomatoes. Return to oven and bake until cheese is melted and golden, about 10 minutes more.