Traditional regional recipes of the riviera


stuffed calmars



For four persons

8 calmars (120g each)

200g of caul

10cls of olive oil

salt and pepper

for the stuffing

300g of calmars

50g of 'blettes' leaves

1 onion

2 cloves of garlic

100g of mussels (without the shell)

100g of rabbit

80g of bacon

thyme, rosemary

for the sauce

150g of flat parsley

250g of curly parsley

80g of butter

1 clove of garlic

for the caponate

500g of eggplants

1 onion

1 clove of garlic

1 large spoonful of olive oil

350g of tomatoes

50g of caper

1 large spoonful of vinegar

Recipe provided by :

Stuffed calmars

Wash, gut, and remove the skin of the calmars (especially the ones for the stuffing),
drain them on a piece of cloth.


Wash the «blettes». Peel the onion and the cloves of garlic.

Pass all the stuffing ingredients through a masher equipped with a medium size gril.

Stuff each calmar with this mixture. Wash and drain the caul, then cover the calmars individually with it.


Wash and drain both types of parsley.
Mix the curly and the flat parsley, 10cls of water and the butter.

Season.. Peel and add the garlic. Boil the sauce, then, while whipping, cook it on a hot temperature for 5 minutes. Mix and store it.


Wash and cut the eggplants into small cubes. Cook them for 5 minutes in the steam.

Peel and thinly cut the onion and the garlic. Fry them with olive oil in a stewpan.

In a pan, boil the tomatoes for 30 seconds. Remove the skin, the seeds, then mash them.

In the previous pan add the tomatoes, the eggplants, cook them for 20 minutes on a soft temperature. Add the caper, then the vinegar, and season.

Fry the rest of the flat parsley, store it on absorbent paper.
Heat the oven to 200°. Put olive oil in a pan, fry the calmars until they get light brown.

Heat it in the oven for ten minutes.


Put some 'caponate' in each plate with the calmars (cut into 2 pieces). Pour the sauce over the calmars, sprinkle with fried parsley.

Vue mer : crédit photo Aseed