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.
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
