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CATEGORY CUISINE TAG YIELD
Italian Import, New, Text 1 Servings

INGREDIENTS

8 Calamari, Whole About 1/2
Pound
4 T Virgin olive oil
1 lb Fresh peas, shelled to
yield 3/4 cup blanched
and refreshed
2 Cloves garlic, thinly sliced
1/2 c Sundried tomatoes, soaked
1/2 hour in warm water
1 1/2 c Fresh breadcrumbs
1 Italian parsley, finely
chopped
1 1/2 c Dry white wine
1 c Basic tomato sauce

INSTRUCTIONS

Preheat oven to 375 degrees F.  Clean the calamari. Remove the
tentacles, finely chop them and set  aside. Remove insides, being
careful not to cut the stomach. In a 12  to 14-inch saute pan, heat oil
until smoking. Add calamari tentacle  pieces and cook until opaque. Add
peas, garlic and sundried tomatoes  and stir through, about 1 minute.
Add bread crumbs and stir to coat.  Season with salt and pepper and add
parsley. Allow mixture to cool.  Stuff bread mixture into each calamari
until full and place in a 12  by 8-inch earthenware dish (just large
enough to hold calamari and  sauce). Add wine and tomato sauce and stir
to settle. Place in oven  and bake 35 minutes. Remove and serve.
Recipe by: Molto Mario MB1D13 Posted to MC-Recipe Digest V1 #603 by
Sue <suechef@sover.net> on May 09, 1997

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 2527
Calories From Fat: 632
Total Fat: 72g
Cholesterol: 663mg
Sodium: 3596.8mg
Potassium: 2308.3mg
Carbohydrates: 346.5g
Fiber: 37.5g
Sugar: 37.3g
Protein: 71.3g


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