I would toast flavored bread crumbs in a frying pan with a half teaspoon of olive oil. Toast pignolli nuts. Chop tentacles and fry slightly. Add grated cheese and fresh chopped parsley. Salt, pepper and then stuff the calamari.
To Laura and a reply to the LAboy777 comment below. It's wonderful to see that you are as excited about Stuffed Airplanes as my family has been for over 100 years. Thank God Italians have exceptional taste buds and sensitve and accurate olfactory glands (Noses). This is why we are so excited about food and eating and life in general. We love our Chrismas and we love our delicious home cooking and home made wine. God bless your family.
Dear Laura, question? can you add to the filling Rice? if so how would you go about it? do you recommend raw and allow to cook during the simmering or precooked? thank you for your time
(3am in the morning) Me: Don't watch Laura's video, don't want to do food scavenging at this hour. Inner me: Be a fool and watch anyways while eating a lifeless bread. Yep, story of my life 😂
I was always taught to cook squid for either 5 minutes or 50 minutes - anything in-between and it will be tough. Either cook it quickly, or braise the hell out of it.
Maybe you are picturing the whole head of the squid. In this video the eye and the beak have been removed, those are just the tentacles part. So it is just half of the head now :)
Peyton McDorman There are many varieties of squid. Some have very long tentacles, and some have short stubby tentacles. This variety is probably the later
@COYOTE165A When I make a fish sauce, I add in 2 bottles of clam juice, & no puree just tomato paste.? & try to keep it with a fishy taste, & add in fresh clams & mussels in their shells.?
Your explanation of Italian food indicates you know nothing about it. Do some research and discover what genuine Italian food really is before you make such an uneducated statement.
I love the way Laura loves how her dish tastes as soon as she has had the first bite. Anyway, this recipe sounds great, so I will definitely try it.
I love the fact that she seasons very well! 🙌🏻
Her recipes are amazing.
I've had this bookmarked for about a year. I recently acquired a suitable pan and some half a case of a nice Tuscan red. I shall make this soon!!!
Very good recipe my mother always cut up the heads or tentacles and added them to the stuffing
Yum thanks Laura as always !
my mouth is salivating looking at this video !!!!!!!cant wait till my hubby makes it for me lol
you need to find one first
I would toast flavored bread crumbs in a frying pan with a half teaspoon of olive oil. Toast pignolli nuts. Chop tentacles and fry slightly. Add grated cheese and fresh chopped parsley. Salt, pepper and then stuff the calamari.
Frank Minniti marry me xxoo
excellent idea
Looks very delicious!
To Laura and a reply to the LAboy777 comment below. It's wonderful to see that you are as excited about Stuffed Airplanes as my family has been for over 100 years. Thank God Italians have exceptional taste buds and sensitve and accurate olfactory glands (Noses). This is why we are so excited about food and eating and life in general.
We love our Chrismas and we love our delicious home cooking and home made wine.
God bless your family.
i would love to see all the food you make for christmas eve!
Viva la cucina italiana, that's all I can think of saying right now because I am salivating.
Will try this this Christmas. Thanks for sharing! Feel like I owe you money or something!!1
Dear Laura, question? can you add to the filling Rice? if so how would you go about it? do you recommend raw and allow to cook during the simmering or precooked? thank you for your time
I love you! Ur recipes are amazing ! Love watching you videos
good
What nice person, you can just tell ,,,hubby ,lucky guy
2020 watching 😊 from Texas
Oh my god woman, you are amazing!
Just great!!! Thanks!!
(3am in the morning)
Me: Don't watch Laura's video, don't want to do food scavenging at this hour.
Inner me: Be a fool and watch anyways while eating a lifeless bread.
Yep, story of my life 😂
my mouth is watering.
Yummy & Merry Christ mas!!!
I'm not Italian.......I'm Mexican and i'm making this tomorrow :) wish me luck. lol
You should get a cookign show your awsome. and love your cooking
Here in 2021 💕
you are so right...
A splash of caper brine added to garlic shrimp is delicious..
Hey, thanks for this! You just earned a new subscriber! :)
can y do a big seafood boil with all shelled food , even shrimp too
@COYOTE165A You can add onion to this sauce if you want, minced then added with the garlic, but it's optional, you don't have to.
thanks
I second tempewise's comment, I think jieejojo should upload a video of the said art of proper biting and in return savouring.
This video was uploaded 2 years ago today! :)
Not too much garlic? You are not Italian! lol I'm kidding, this look damn delicious!
is there a reason why they are not seared, other than possibility of popping?
Labor of love
You are very beautiful, plus what an amazing chef, your husbands a very lucky man.
yummmmmmmmy
omg when you were seasoning the sauce you put in salt first instead of pepper!
Why no onions into that sauce along with the garlic.?
I was always taught to cook squid for either 5 minutes or 50 minutes - anything in-between and it will be tough. Either cook it quickly, or braise the hell out of it.
Carrot cake recipe
why are the tenticles so little but the rest is huge. cant be from the same squid
Maybe you are picturing the whole head of the squid. In this video the eye and the beak have been removed, those are just the tentacles part. So it is just half of the head now :)
Peyton McDorman There are many varieties of squid. Some have very long tentacles, and some have short stubby tentacles. This variety is probably the later
laura that looks delicious xxoo
Don't you think that the hot pepper flakes might overpower the whole dish? I mean, take away all the other flavors and you can only feel the heat?
Laura is doing it HER way. You can do however you like!
@COYOTE165A When I make a fish sauce, I add in 2 bottles of clam juice, & no puree just tomato paste.? & try to keep it with a fishy taste, & add in fresh clams & mussels in their shells.?
That's a different recipe
@COYOTE165A OH YEA I put in fresh Basil & oregano into my sauces.? Now that's Italian
No oregano
I just can't stop loving you, Laura
so you're supposed to bite your food a certain way???
yeah Christmas eve is your father's birthday
I like dat!
you are the sweetest most beautiful woman ive ever seen and a chef to boot mary me!!!
you don't even bite your food properly, how do you properly savor it?
your amount of salt is really insane
SQUIDWORD !! NOOO !
this squid maybe bought from me ! haha ,i produce it !
most squid cooks fast in and out... this 45 minutes ?
Fast or braised either way
@VolleyBabe131 Sorry to hear that you're a vegetarian!
Stuffing requires crabmeat
No it doesn't
Squid ? Never!
+imthefrogman1 What a shame! You only have yourself to blame.
the way your lips moving just like Britney Spears .. pretty ..
how the crap are you supposed to bite properly? are you the food eating police? no
fashion is boring, give us more food!
Laura you're so beautiful
Your explanation of Italian food indicates you know nothing about it. Do some research and discover what genuine Italian food really is before you make such an uneducated statement.
Your not to bright , she's born raised in Italy this is her families recipes...Mr food expert
@jieesjojo23 you don't explain yourself clearly, how you expect people to understand you?
It's not calamari, it's galamad. Plus you're living in nj no excuse!
Huh?
+malerba310 In which language?