Serves: 4
Total Calories: 311

1 1/2 pounds cleaned large squid (calamari) about 6 to 8 inches long
1 cup plain dry bread crumbs
3 cloves garlic, finely chopped
2 tablespoons finely chopped fresh flat-leaf parsley
salt and freshly ground black pepper
5 tablespoons olive oil
1 large onion, finely chopped
2 cups peeled, seeded and chopped tomatoes
1/2 cup dry white wine

1 Make a small slit at the pointed end of each calamari. Rinse thoroughly, letting the water run through the body sac. Drain and pat dry. Finely chop the tentacles.

2 In a bowl, combine the tentacles, bread crumbs, garlic, parsley, and salt and pepper to taste. Add 2 to 3 tablespoons olive oil or enough to moisten the mixture. With a small spoon, stuff the bread crumb mixture loosely into the calamari, filling them only halfway. Secure the calamari with wooden toothpicks.

3 Pour the remaining 3 tablespoons oil into a large skillet. Add the onion. Cook over medium heat, stirring frequently, until tender, about 10 minutes. Stir in the tomatoes, wine, and salt and pepper to taste. Bring to a simmer, then reduce the heat to low. Add the calamari. Cover and cook, stirring occasionally, 50 to 60 minutes, or until the calamari are tender when pierced with a fork. Serve hot.

From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 311
Calories from Fat: 165

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