Calamari farciti positano (stuffed squid)

1 servings

Ingredients

Quantity Ingredient
2 tablespoons Olive oil
3 eaches Sl Pancetta; coarsely chopped (Italian bacon)
1 tablespoon Onions; chopped
½ teaspoon Garlic
⅓ cup Bell peppers; chopped
¼ teaspoon Red pepper; crushed
10 larges Mushrooms; coarsely chopped
4 eaches Parsley spring; chopped
2 eaches Celery stalk, leaves only chopped
16 eaches Calamari (bodies about 3\" long)
¼ cup White wine, dry
1 cup Rice, cooked
½ teaspoon Salt
1 pinch White pepper
¼ cup Bread crumbs
¼ cup Parmesan; grated
1 each Egg
MMMMM++++++++++++++++++++++- SAUCE++++++++++++++++++++++ ++++++++++++++++-
¼ cup Olive oil
½ teaspoon Garlic, chopped
1 pinch Red pepper; crushed
1 cup Italian plum tomatoes; chopped (reserve juice)
1 cup Juice from tomatoes
1 cup Fish stock
3 eaches Basil, fresh; chopped
3 eaches Parsley sprig, fresh
Salt and pepper to taste

Directions

YIELD: 4 SERVINGS

Clean and skin the calamari. In a skillet, heat the olive oil and pancetta over medium heat. Saut‚ 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

Submitted By SAM WARING On 10-08-94

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