| 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)
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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