Lunchbreak: Calamari ripieni, prepared by Nonnina chef Chris Macchia and details about the Illinois Restaurant Association Chef’s Table event

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Data pix.
Executive Chef Chris Macchia

340 N. Clark Street
(312) 822-0077

Chef's Table: Restaurateurs for Education
Friday, November 4
6:00 p.m.
Morgan Manufacturing
401 N. Morgan

For more information and tickets:

Calamari Ripieni


8 whole pieces of calamari

4 oz. sea  scallops

1/4 pound shrimp, diced

chopped calamari tentacles (leftover from the pieces)

1 diced fennel

1 onion diced

2 garlic cloves, minced

1 cup chopped spinach (drained well)

1 Tablespoon lemon zest

1 oz. seasoned breadcrumbs

1/4 tsp chili flakes

salt and pepper to taste



2 oz. olive oil

1/2 cup cherry tomatoes

1/2 cup black olives

1 garlic clove minced

2 shallots minced

1/4 cup white wine

2 Tablespoons butter

2 fresh bayleaves

2 Tablespoons chopped parsley

2 Tablespoons fresh thyme

1 oz. capers

8oz. basic marinara sauce




For the filling start by pureeing the scallops in a food processor making sure to keep as cold as possible. Add the diced shrimp and calamari tentacles to the scallop mixture and keep cold. Sauté the fennel and onion with chili flake and garlic in olive oil until soft and translucent. Season with salt and pepper and cool completely before adding to scallop mixture. Finally, add bread crumbs, lemon zest and chopped spinach. To fill the calamari add to piping bag and fill the whole calamari 3/4 of the way full and secure with tooth pick at the top so filling won’t fall out during cooking.



Start by heating a medium sauté pan with olive oil and brown calamari lightly on all sides. Add all ingredients except wine and marinara sauce and cook until aromatic. Add wine and let reduce by half, add marinara and simmer for two to three minutes. Remove calamari from the sauce and arrange on serving platter, adjust seasoning of sauce and whisk in butter. Finally spoon sauce over calamari, serve immediately.

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