40 g. (or 2 slices) of gluten-free bread, crumbled finely
bunch of parsley, chopped finely
1 tsp garlic-infused oil
ΒΌ cup walnuts
4 tablespoons extra virgin olive oil
1 egg
Salt & pepper
Method
Clean calamari. Separate tentacles from bodies. Chop tentacles finely.
Chop up the parsley finely.
Heat 1 tablespoon of the oil and the garlic oil then add the bread and a lot of parsley.
Saute' for about 2 minutes. Add the tentacles chopped up. Cook until the liquid almost evaporates.
Chop up the walnuts finely but not too small. Add to the filling mixture.
Fill up calamari with the filling. Close with food sticks or toothpicks.
Pour the remaining oil in the pan. Put the stuffed calamari in the pan when the oil is hot. Brown all sides then turn down the temperature and cook through, turning every now and then to cook them evenly.
Recipe by The Low Fodmap Diet at https://www.strandsofmylife.com/stuffed-calamari-a-classic-italian-recipe/