Ingredients
- 3 pounds clean calamari
- 4 tablespoons extra virgin olive oil plus 4 tablespoons
- 10 cloves whole garlic, peeled
- 1 tablespoon crushed hot chilies
- 1 cup dry white wine
- 2 cups basic tomato sauce, recipe follows
- 2 bunches ramps, clean and whole
- 1 bunch marjoram, leaves only
- 4 thick slices country bread
Directions
Preheat grill.
Check calamari for any cartilage and cut into 1-inch pieces. Place calamari in a 6-quart saucepan and add olive oil, garlic cloves, chilies, wine and tomato sauce and bring to a boil. Lower heat to a high simmer and cook 1 hour.
Meanwhile, place ramps on grill until wilted, about 1 minute. Remove and allow to cool. Chop cooled ramps into 1/2-inch pieces, place in a mixing bowl with remaining oil and marjoram leaves and stir to blend.
When calamari is tender, season with salt and pepper. Place bread on grill and toast. Remove and spoon ramp mixture over bread, divide calamari among four bowls, top with a bruschetta and serve.
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By alancipolletti_...
Laguna Niguel, CA
on November 24, 2007
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I am a big believer in having to cook calamari for a full hour-- the rule is just a couple of minutes or a full hour-- I have never been impressed with the couple of minute version but alway love the full hour tenderness-- this is one of the few recipes I found that had this time requirement so I made it. The beauty of the long cooking time is you can make it a day ahead and re-heat it knowing the calamari will be tender and the sauce will absorb so much more flavor. I just made this and it is in my refrigerator-- I am going to serve it with bruschetta and roasted garlic as an appetizer. One warning when I tasted it it was really spicy- - which I love and I know some of my guest tomorrow will, but I think I should have toned it down for the kids and other guests== I will probably add a little more tomatoe sauce tomorrow when I re-heat to tone down the spice just a little== but if you have never cooked calamari for an hour you must try it is great. Also don't be intimidated by the "ramp" thing plain sourdough bread is great with this or ust serve it over pasta. (ramps are like leeks but a little more similiar to garlic Don't think I'll ever get them at the local grocery store!!
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