Recipe courtesy of Nancy Mangiapane
Stuffed Calamari, Sicilian Style
- Level: Intermediate
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 1117
- Total Fat
- 40
- Saturated Fat
- 10
- Carbohydrates
- 131
- Dietary Fiber
- 12
- Sugar
- 36
- Protein
- 62
- Cholesterol
- 524
- Sodium
- 1780
- Total: 1 hr 15 min
- Prep: 40 min
- Cook: 35 min
Ingredients
12 large squid tubes
2 large onions, finely chopped
2 tablespoons, plus 1/2 cup olive oil, plus 1/2 cup
4 cloves garlic, finely chopped
1 cup grated pecorino, plus 1/4 cup
1/2 cup Italian finely chopped parsley, plus 1/4 cup
6 cups bread crumbs
1 cup raisins
12 toothpicks
Tomato Sauce, recipe follows
Tomato Sauce:
56 ounces canned, crushed tomatoes
4 cloves garlic, finely chopped
1/2 cup finely chopped basil
1 teaspoon salt
1 teaspoon pepper
1 teaspoon sugar
Directions
- Preheat the oven to 350 degrees F.
- Clean the 12 large squid tubes; remove skin and cartilage inside the squid and rinse and clean. In a large pan saute onions in 2 tablespoons olive oil until soft. In a large bowl, combine the Sauteed onions, 1/2 cup of olive oil, garlic, 1 cup pecorino, 1/2 cup parsley, and the bread crumbs and mix well. Add the remaining 1/2 cup of oil to make the bread crumbs soft. Add the raisins last. Fill the squid tubes with the mixture and secure with a toothpick at the top opening. Lay the tubes in a baking pan with a little oil in the bottom of the pan, and bake for 10 minutes. After 10 minutes, remove from oven and top with tomato sauce. Sprinkle with 1/4 cup of pecorino and an additional 1/4 cup of parsley. Put pan back in the oven and bake until the cheese is melted, 10 to 15 minutes.
Tomato Sauce:
- In a large frying pan, mix crushed tomatoes, garlic, basil, salt, pepper and sugar. Cook for 5 minutes and set aside.