Stuffed calamari in \"gravy\"
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Olive oil |
| 2 | Onions; finely chopped | |
| 8 | cloves | Garlic; chopped |
| 1 | tablespoon | Oregano; fresh, chopped |
| 1 | tablespoon | Basil; fresh, chopped |
| 1 | tablespoon | Marjoram; fresh, chopped |
| 1 | can | Tomato sauce; 28 oz. |
| 1 | can | Tomato paste; 6 oz. |
| 1 | cup | Parsley; fresh, chopped |
| ⅓ | cup | 3 cheese mixture ( see below for instructions ) |
| 2 | cups | Bread crumbs; fresh |
| 2 | Eggs; beaten | |
| 2 | pounds | To 3 lbs. small squid bodies cleaned, see below for instructions |
Directions
1. Heat half the olive oil in a heavy pot, and cook onions and 6 cloves garlic over medium heat until soft. Add oregano, basil, marjoram, salt and pepper to taste. Cook for 5 minutes. Add tomato sauce, tomato paste and 2 cups water. Simmer for at least 30 minutes, adding half the parsley when the sauce is cooked. (Pistola simmers the sauce for as long as 4 hours. If you have the time, by all means do so, adding a bit more water if the sauce thickens too much).
2. Combine bread crumbs, 3-cheese mixture, remaining garlic, ⅓ cup parsley, eggs, and salt and pepper to taste. Stuff squid with bread-crumb mixture, then secure tops with toothpicks.
3. Heat remaining olive oil in a large skillet and saute squid in small batches until browned on all sides, about 2-4 minutes. Drain on paper towels.
4. When all squid is cooked, add to tomato sauce and cook for 15 minutes longer. Garnish with remaining parsley.
THREE-CHEESE MIXTURE: ⅓ cup parmesan cheese, ⅓ cup romano cheese, ⅓ cup dry Monterey jack. To make 1 cup, grate the cheeses by hand or in a food processor. Mix them well and store in a covered container. Use as you would grated parmesan.
CLEANING CALIMARI: Cut off tentacles just above the eyes. Squeeze the cut end of tentacles to remove and discard beak. Set tentacles aside.
Using the flat side of a chef's knife, scrape along the body from the tail to the opening. Push out entrails, being careful not to break the flesh. The skin is edible; no need to remove it. Reach into the body, remove transparent quill, and discard. Prepare squid according to your recipe.
Source: Sept/Oct 94 Saveur Magazine - by Rose Pistola - North Beach Ca. Shared by: David Knight
Submitted By DAVID KNIGHT On 10-24-94