TABELIAAUTHENTIC RECIPE
Totani Ripieni al FornoOven-Baked Stuffed Squid
A southern Italian home dish of squid bodies filled with breadcrumbs, tentacles, capers and parsley, drizzled with white wine and baked. Since the filling expands, the essential rule is to fill the squid only 70% full.
AUTHENTICITY SCORE
Authenticity Score
This is the standard recipe, exactly as it’s made where it comes from — the highest Authenticity Score possible. Substituting ingredients changes this score; the app shows exactly how, ingredient by ingredient.
Ingredients (2 servings)
- Large squid (bodies at least 15 cm long)Separate bodies and tentacles; remove the innards from the bodies and wash. Finely chop the tentacles.4 pieces
- Breadcrumbs80 g
- EggTo bind the filling1 piece
- Capers20 g
- Flat-leaf parsleyFinely chop2 tbsp
- GarlicGrate1 clove
- White winePour over during baking80 ml
- Extra virgin olive oil40 ml
- Salt and black pepperto taste
Method
Prepare the parsley and garlic
- 1 Finely chop the flat-leaf parsley.
- 2 Grate 1 garlic clove.
Sauté the tentacles
- 1 Finely chop the squid tentacles.
- 2 Sauté in a frying pan with 1 tbsp olive oil for 2 minutes.
Ready when
Proceed when the tentacles are lightly colored, after 2 minutes.
Make the filling
- 1 Combine the sautéed tentacles, 80 g breadcrumbs, 1 egg, capers, parsley and garlic to make the filling.
- 2 Season with salt and black pepper.
Ready when
Proceed when the mixture is moist and cohesive and lightly holds its shape when pressed.
Stuff the squid
- 1 Fill each squid body to 7/10 of its capacity.
- 2 Close the opening with a toothpick.
Caution
Do not fill beyond 7/10: overfilling makes the squid burst during baking.
Bake with white wine
- 1 Arrange in an oven dish and drizzle with 2 tbsp olive oil.
- 2 Bake in an oven at 200°C for 20–25 minutes.
- 3 Pour in 80 ml white wine during cooking.
Ready when
It is ready when the squid feels springy when pierced with a toothpick, after about 22 minutes.
About this dish
Along the southern Italian coast from the Bay of Naples to Puglia, squid is familiar seafood that supports the summer table. Separating the bodies and tentacles of squid landed at the port, then chopping the tentacles back into the filling, grew from a coastal household culture of using everything.
Totani ripieni is not reserved for celebrations. It has long been enjoyed at weekend family lunches or as a secondo when good squid appears at the fishmonger. The southern Italian aromas of breadcrumbs, capers and parsley reflect home cooks’ knowledge of turning limited seafood into a satisfying plate.
Today southern Italy has versions simmered in tomato, baked with white wine, and, in some areas, made with olives. Tabelia presents this as a home-style baked version widely found from Naples to Puglia.
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