Stuffed Calamari

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6 large calamari tubes

 

Stuffing

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

 

Sauce

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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