Stuffed calamari in \"gravy\"

6 servings

Ingredients

Quantity Ingredient
½ cup Olive oil
2 Onions; finely chopped
8 cloves Garlic; chopped
1 tablespoon Oregano; fresh, chopped
1 tablespoon Basil; fresh, chopped
1 tablespoon Marjoram; fresh, chopped
1 can Tomato sauce; 28 oz.
1 can Tomato paste; 6 oz.
1 cup Parsley; fresh, chopped
⅓ cup 3 cheese mixture ( see below for instructions )
2 cups Bread crumbs; fresh
2 Eggs; beaten
2 pounds To 3 lbs. small squid bodies cleaned, see below for instructions

Directions

1. Heat half the olive oil in a heavy pot, and cook onions and 6 cloves garlic over medium heat until soft. Add oregano, basil, marjoram, salt and pepper to taste. Cook for 5 minutes. Add tomato sauce, tomato paste and 2 cups water. Simmer for at least 30 minutes, adding half the parsley when the sauce is cooked. (Pistola simmers the sauce for as long as 4 hours. If you have the time, by all means do so, adding a bit more water if the sauce thickens too much).

2. Combine bread crumbs, 3-cheese mixture, remaining garlic, ⅓ cup parsley, eggs, and salt and pepper to taste. Stuff squid with bread-crumb mixture, then secure tops with toothpicks.

3. Heat remaining olive oil in a large skillet and saute squid in small batches until browned on all sides, about 2-4 minutes. Drain on paper towels.

4. When all squid is cooked, add to tomato sauce and cook for 15 minutes longer. Garnish with remaining parsley.

THREE-CHEESE MIXTURE: ⅓ cup parmesan cheese, ⅓ cup romano cheese, ⅓ cup dry Monterey jack. To make 1 cup, grate the cheeses by hand or in a food processor. Mix them well and store in a covered container. Use as you would grated parmesan.

CLEANING CALIMARI: Cut off tentacles just above the eyes. Squeeze the cut end of tentacles to remove and discard beak. Set tentacles aside.

Using the flat side of a chef's knife, scrape along the body from the tail to the opening. Push out entrails, being careful not to break the flesh. The skin is edible; no need to remove it. Reach into the body, remove transparent quill, and discard. Prepare squid according to your recipe.

Source: Sept/Oct 94 Saveur Magazine - by Rose Pistola - North Beach Ca. Shared by: David Knight

Submitted By DAVID KNIGHT On 10-24-94

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