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Stuffed Calamari

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6 large calamari tubes



8 slices hardened Italian bread

1 cup grated Parmesan cheese

2 teaspoons chopped garlic

4 teaspoons chopped fresh parsley

2 eggs

1 cup milk

salt & pepper to taste



1 large can plum tomatoes, pureed

2 Tablespoons chopped garlic

1 cup dry white wine

4 Tablespoons olive oil

salt and pepper to taste


Soak bread in water for 10 minutes.


Squeeze out excess water and chop bread into crumbs


Mix the stuffing ingredients well and stuff into calamari tubes. Secure ends with toothpicks to keep stuffing from falling out.


Heat oil in a stock pan or large dutch oven over medium heat.


Add garlic and sauté until golden brown.


Add stuffed calamari


Add wine


Add tomatoes


Add salt and pepper to taste.


Cook on low heat for 30 minutes.


Serve over pasta and garnish with parsely.


Serves 2



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