Calamari farciti positano
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Calamari farciti positano
  Seafood    Italian  
Last updated 6/12/2012 12:42:34 AM. Recipe ID 1602. Report a problem with this recipe.
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      Title: Calamari farciti positano
 Categories: Seafood, Italian
      Yield: 4 Servings
      2 tb Olive oil
      3 sl Pancetta; coarsely
      1 tb Onions; chopped
    1/2 ts Garlic
    1/3 c  Bell peppers; chopped
    1/4 ts Red pepper; crushed
     10 lg Mushrooms; coarsely
      4    Parsley spring; chopped
      2    Celery rib, leaves only
     16    Calamari (bodies about
           -3" long)
    1/4 c  White wine, dry
      1 c  Rice, cooked
    1/2 ts Salt
      1 pn White pepper
    1/4 c  Bread crumbs
    1/4 c  Parmesan; grated
      1    Egg
      1/4 c  Olive oil
      1/2 ts Garlic, chopped
        1 pn Red pepper; crushed
        1 c  Italian plum tomatoes;
  :            -chopped (reserve juice)
        1 c  Juice from tomatoes
        1 c  Fish stock
        3    Basil, fresh; chopped
        3    Parsley sprig, fresh
  :            Salt and pepper to taste
  Clean and skin the calamari.  In a skillet, heat the olive oil and
  pancetta over medium heat. Saut E9 the onions, garlic, red and green
  bell peppers, and crushed red pepper until onions are lightly
  browned. (Pancetta is Italian bacon, and can be obtained at any good
  Italian supermarket). Stir in the mushrooms and cook until mushrooms
  become moist. Add parsely, celery leaves and chopped squid tentacles
  and cook for a minute while stirring lightly. Add wine and bring to a
  boil. Stir in the rice thoroughly. Remove from heat and allow to
  cool. When mixture is lukewarm, stir in bread crumbs, cheese, and
  egg, plus salt and pepper to taste.
  Load the mixture into a pastry bag with a large tip.  Squeeze the
  stuffing into the bodies of the calamari. After stuffing all the
  calamari, fold the open ends shut and secure with toothpicks.
  PREHEAT OVEN TO 400 DEGREES F.  To make the sauce, heat the olive oil
  in a skillet over medium heat.  Saute the garlic and crushed red
  pepper for 30 seconds, then add tomatoes, juice, and fish stock.
  Bring to a boil and reduce by about one-third.  Add basil and salt
  and pepper to taste. Put the stuffed calamari into the sauce.  Return
  the sauce to a boil, then put the skillet into a 400-degree oven for
  10 minutes. Remove the calamari from the sauce and keep warm.
  Put the sauce over a medium heat and reduce for 10 minutes, until
  appropriately thick.  Add chopped parsley and stuffed calamari.  Heat
  through, and serve with lots of sauce.
  Suggested wine: Lacrima Christi Rosato

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Recipe ID 1602 (Apr 03, 2005)

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