CALAMARI RIPIENI CON PEPERONI ROSSI E GRANCHIO di MARE
(Squid Stuffed With Red Peppers and Crab)
8 Lg. Calamari - cleaned and left whole - save the tentacles to use 1 Lg. Lemon 2 Cups Wine - white 1 Cup Bread crumbs - coarse 1 1/2 Cups Crab meat - either canned or fresh 2 Lg. Peppers - Red 1 Cup Tomatoes - chopped (If using canned, strain to remove water) 1 Cup Peppers, Red roasted - chopped into small pieces 1 Lg. Onion - yellow - chopped very fine 2/3 Cup Extra Virgin Olive Oil (EVOO) 1 Med. Egg 1 Cup Parsley - Italian flat & chopped 4 Cloves Garlic - chopped 1/8 Tsp. Pepperoncino Flakes - optional
PREPARING THE STUFFING
Add 1/3 of the olive oil to a large fry pan. Add the chopped onion and cook over medium heat for 5 minutes. Add the garlic and cook for an additional 3 minutes. Turn off the heat and let the mixture cool for 10 minutes.
In a mixing bowl, place the egg, the bread crumbs , half of the olive oil, and the crab meat. Mix thoroughly to assure that all ingredients are well integrated. Once this is done, set the mixture aside.
Peel the red peppers. Cut them into quarters lengthwise. Slide one pepper wedge into each whole calamari (squid). Using a disposable pastry bag or a zip lock bag from which a corner has been cut, stuff the squid with the crab mixture. Make sure that the pepper remains touching the side to the squid. Close each squid with a toothpick, taking care not to fill each squid too full - it will split in the cooking if too full.
PREPARING THE DISH
Lay the squid in a fry, or sauté, pan large enough to hold all the squid in a single layer. Spoon the tomatoes, and any remaining stuffing into the pan along with the remaining olive oil, and additional red pepper flakes if desired. Turn the heat to medium and cover the pan. Cook for 30 minutes, checking occasionally to assure that the liquid has not all evaporated. If so, add a 1/2 cup of water. At the end of a half hour, remove the cover and add the white wine, and 1/2 cup water. Cook on high for 5 minutes. Remove the squid and most of any stuffing to a warm serving dish. Leave 2-3 tablespoons of stuffing in the pan. Add the juice of one lemon to the pan, another 1/2 cup of water, and reduce the sauce for 2-4 minutes.
Serve 2 (or as many as desired) squid to each person. Spoon the sauce over them and eat while hot.
Last updated on: 06/03/99 12:51:29 AM