Calamari Ripieni:
This recipe is a little more complicated and the taste, albeit wonderful, is
probably for the more adventurous, but don't let that scare you off. Its worth
the effort. Start the adventure!
Ingredients:
Squid (small):
6 small - weighing a total of 2 pounds
Bread crumbs: 4 well-rounded
tablespoons
Olive oil (extra virgin): 2 tablespoons
Garlic (fresh/minced): ½ clove
Gaeta black olives: 2 ounces – minced
Capers: 2 ounces
Oregano: ½ teaspoon
Parsley (fresh/coarsely chopped): ½ cup
Pepper: to taste
For the Sauce:
Italian peeled plum tomatoes (canned): 14 ounces
Olive oil (extra virgin): ½ cup
Garlic (fresh): 1 clove
Salt: to taste
How to do it:
Clean and empty the squid according to the instructions in the
Octopus Salad recipe.
Leave the body whole, but remove their little wings and cut them into small
pieces.
In a small pan, put the bread crumbs and one tablespoon of oil.
Over high heat, brown the bread crumbs.
In a small frying pan, put the other tablespoon of oil with the clove of garlic
and fry it until it becomes blond in color over medium high heat.
Reduce the heat to low.
Remove the garlic.
Add the little squid wings cut into pieces along with the tentacles cut into
pieces and let them fry for a few minutes.
Add the browned bread crumbs to the frying pan along with the pepper, parsely,
oregano, minced garlic, the minced olives and the capers (once they have been
washed).
Stir all ingredients well and remove the pan from the heat almost immediately
and let cool.
Divide the stuffing into 6 parts.
Put one portion in each squid and seasl the end with a tooth pick.
Make the sauce in a frying pan large enough to hold all sixx squid.
The sauce is made by adding a clove of garlic to a half cup of olive oil.
When the garlic is blond remove it from the pan.
Add the tomaotoes while chopping them a bit as they come from the can.
Cook the tomatoes over medium high heat for five minutes.
Add the stuffed squid to the sauce, cover the pan and let it cook slowly over
low heat for a half hour.
Serve hot or cold.
Variation:
Add a few raisins and pine nuts to the rest of the ingredients.
