CALAMARI

STUFFED CALAMARI


2 1/2  lb Package calamari, cleaned tubes & tentacles                    

4-5 Tbls olive oil                               2 eggs, beaten

4 cloves garlic                                   1/4 cup Parmesan cheese

2 Tbls finely chopped parsley             1/2 cup Pecorino cheese

3 oz each ground beef & pork             3 Tbls bread crumbs

1 cup dry white wine                         10 oz peeled, chopped tomatoes

 

Pour 3 Tbls of olive oil pan and saute half the garlic and parsley over medium heat for 1-2 minutes. Chop the tentacles coarsely and add to the pan with the beef and pork. Cook for 5 minutes on medium heat, stirring frequently. Season with salt and pepper. Pour in half the wine and cook until it evaporates.  Remove from the heat.

Add the eggs, Parmesan, Pecorino and bread crumbs to the  pan and mix well.

Stuff the calamari with this mixture, securing the end with tooth picks.

Heat the remaining oil in the same pan and saute the remaining parsley and garlic with the stuffed calamari.

 Cook for 5 minutes while turning the calamari to brown on all sides. Add remaining wine and cook until evaporates.

 Finally, transfer to a baking dish and add tomatoes and bake in a preheated 375 degree oven for about 30 minutes.

 

 

Notes: We have found that it is much easier to stuff the calamari by putting the stuffing into a plastic bag and cutting a small hole into the corner of the bag and squeezing  the mixture into the tubes. However, its also much easier with 2 people. Finally, this recipe is also very good by substituting the meat with fresh crab meat.