Calamari farciti positano

Yield: 4 Servings

Measure Ingredient
2 tablespoons Olive oil
3 slices Pancetta; coarsely chopped
1 tablespoon Onions; chopped
½ teaspoon Garlic
⅓ cup Bell peppers; chopped
¼ teaspoon Red pepper; crushed
10 larges Mushrooms; coarsely chopped
4 \N Parsley spring; chopped
2 \N Celery rib, leaves only chopped
16 \N Calamari (bodies about 3\" long)
¼ cup White wine, dry
1 cup Rice, cooked
½ teaspoon Salt
1 pinch White pepper
¼ cup Bread crumbs
¼ cup Parmesan; grated
1 \N Egg
\N 3 Basil, fresh; chopped
\N 3 Parsley sprig, fresh

~--------------------------SAUCE-------------------------------------- ¼ c Olive oil

½ ts Garlic, chopped

1 pn Red pepper; crushed

1 c Italian plum tomatoes;

: -chopped (reserve juice) 1 c Juice from tomatoes

1 c Fish stock

: Salt and pepper to taste Clean and skin the calamari. In a skillet, heat the olive oil and pancetta over medium heat. Saut E9 the onions, garlic, red and green bell peppers, and crushed red pepper until onions are lightly browned. (Pancetta is Italian bacon, and can be obtained at any good Italian supermarket). Stir in the mushrooms and cook until mushrooms become moist. Add parsely, celery leaves and chopped squid tentacles and cook for a minute while stirring lightly. Add wine and bring to a boil. Stir in the rice thoroughly. Remove from heat and allow to cool. When mixture is lukewarm, stir in bread crumbs, cheese, and egg, plus salt and pepper to taste.

Load the mixture into a pastry bag with a large tip. Squeeze the stuffing into the bodies of the calamari. After stuffing all the calamari, fold the open ends shut and secure with toothpicks.

PREHEAT OVEN TO 400 DEGREES F. To make the sauce, heat the olive oil in a skillet over medium heat. Saute the garlic and crushed red pepper for 30 seconds, then add tomatoes, juice, and fish stock.

Bring to a boil and reduce by about one-third. Add basil and salt and pepper to taste. Put the stuffed calamari into the sauce. Return the sauce to a boil, then put the skillet into a 400-degree oven for 10 minutes. Remove the calamari from the sauce and keep warm.

Put the sauce over a medium heat and reduce for 10 minutes, until appropriately thick. Add chopped parsley and stuffed calamari. Heat through, and serve with lots of sauce.

Suggested wine: Lacrima Christi Rosato

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