Stuffed Calamari
December 22, 2009
I decided to attempt a copycat recipe (from a great local northern Italian restaurant) with some calamari I bought the other day. For this recipe you will need 4 calamari tubes (heads of the squid, tentacles removed, and internal parts washed out).
For the stuffing:
- 2/3 c bread crumbs
- 2 minced shallots
- 2 minced garlic cloves
- 1/2 lemon
- handful of minced parsley
- 3 tbsp EVOO
- handful minced olives (green or kalamata)
- 1 tbsp pesto (you can replace this w/more spices and EVOO)
- handful of grated parmesan
Mix the ingredients around in a bowl. The mixture won't be paste, but it should stick together somewhat.
I had a request to add dijon mustard to the mix. I agree. I may alter this and repost.
Take the stuffing and use your hands to fill the calamari tubes. The stuffing expands when coked so don't worry if you can't fill it to the brim. Set aside.
For a simple ragu, set aside sliced 1/2 white onion, 2 tomatoes, chopped, 2 minced garlic cloves, 1 tbsp capers, 1/2 c chopped green or kalamata olives, and some fresh herbs like parsley or basil.
In a cast iron skillet, heat 1/4 c EVOO, and place calamari tubes down, browning each side. When browned, add ragu ingredients, and 1 c white wine. Simmer for 15 minutes, covered. Add s&p to taste.
You should feel free to tinker with the stuffing, but the basics are bread crumbs and EVOO. Eat hot.
