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Stuffed Calamari, Roman Style |
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Serves: 4 Print this Recipe(Calamari Ripieni alla Romana) Category: Calamari, Octopus, and Conch When I was studying Italian in Rome many years ago, I frequently had lunch at a family-run trattoria near the school. Every day the place would fill with workers from the nearby shops and office buildings who would pack the dining room clamoring for the home-style dishes they served. The menu was limited, but it was inexpensive and very good. This is my interpretation of their stuffed calamari. 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. Stuffed Calamari, Roman Style comes from the Cook'n in Italy collection. Click here to order this CD or download this brand-name recipe set right now! Sea Bass with Mushrooms Turbot Fillets with Olive Paste and Tomatoes Broiled Cod Fish in "Crazy Water" Bluefish with Lemon and Mint Fillets with Tomato and Balsamic Vinegar Stuffed Sole Sole Rolls with Basil and Almonds Marinated Tuna, Sicilian Style Skewered Tuna with Orange Grilled Tuna and Peppers, Molise Style Grilled Tuna with Lemon and Oregano Crusty Broiled Tuna Steaks Seared Tuna with Arugula Pesto Tuna and Cannellini Bean Stew Sicilian Swordfish with Onions Swordfish with Artichokes and Onions Swordfish, Messina Style Swordfish Rolls Roasted Turbot with Vegetables Pan-Fried Sea Bass with Garlicky Greens Scrod with Spicy Tomato Sauce Salmon Carpaccio Salmon Steaks with Juniper Berries and Red Onions Salmon with Spring Vegetables Fish Steaks in Green Sauce Halibut Baked in Paper Baked Fish with Olives and Potatoes Citrus Red Snapper Fish in a Salt Crust Roasted Fish in White Wine and Lemon Trout with Prosciutto and Sage Baked Sardines with Rosemary Sardines, Venetian Style Stuffed Sardines, Sicilian Style Grilled Sardines Salted and Dried Fish Fried Salt Cod Salt Cod, Pizza Style Salt Cod with Potatoes Shrimp and Beans Shrimp in Garlic Sauce Shrimp with Tomatoes, Capers, and Lemon Shrimp in Anchovy Sauce Fried Shrimp Batter-Fried Shrimp and Calamari Grilled Shrimp Skewers Brother Devil Lobster Baked Stuffed Lobster Scallops with Garlic and Parsley Grilled Scallops and Shrimp Clams and Mussels Posillipo Baked Stuffed Clams Mussels with Black Pepper Mussels with Garlic and White Wine Sardinian Mussels with Saffron Fried Calamari Venetian-Style Calamari Calamari with Artichokes and White Wine Grilled Stuffed Calamari Calamari Stuffed with Olives and Capers Stuffed Calamari, Roman Style Mauro’s Grilled Octopus with Fennel and Orange Tomato-Braised Octopus Conch Salad Conch in Hot Sauce Seafood Couscous Mixed Fish Fry Molise-Style Fish Stew * Fish and Shellfish |
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