| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Italian |
New, Text, Import |
1 |
Servings |
INGREDIENTS
| 8 |
lg |
Calamari, Whole, About 1/2 Pound |
| 4 |
tb |
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 |
bn |
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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