CALAMARI RIPIENI CON PEPPERONI ROSSI E VERDI
(Squid Stuffed With Red and Green Peppers)
NOTE: The ingredient list is lengthy, but simple. Included in the table are marinate and stuffing ingredients.
8 Lg. Calamari - cleaned and left whole - save the tentacles to use 1 Lg. Lemon 1 Lg. Orange 2 Cups Wine - red 1 Tsp. Sage - leaves, fresh (1Tbl. if using dry sage leaves) 1 Lg. Pepper, Bell - green - chopped 1 Cup Bread crumbs - coarse 3 Cups Tomatoes - chopped (If using canned, strain to remove water) 1 Cup Peppers, Red roasted - chopped into small pieces 1 Lg. Onion - white - 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 Tsp. Capers 1/8 Tsp. Pepperoncino Flakes - optional
MARINATING THE CALAMARI
Marinate the calamari in a mixture of the juice of one lemon, one orange, 2 cups red wine, water to cover the calamari, 1/2 cup of olive oil, oregano, sage, salt and pepper. Marinate for at least 3 hours or preferably overnight.
PREPARING THE STUFFING
Add 1/3 of the olive oil to a large fry pan. Add the chopped onion and the green peppers and cook over medium heat for 5 minutes. Add the garlic and cook for an additional 5 minutes. Add one cup of the tomatoes, 1/2 the capers the chopped roasted red bell peppers, and the red pepper flakes. Lower the heat and cook slowly for 10 more minutes. During the times given above, add water to the pan as needed so that the mixture does not burn.
Turn off the heat and let the mixture cool for 10 minutes. Add the egg, the bread crumbs , half of the remaining olive oil, and the rest of the capers. Mix thoroughly to assure that all ingredients are well integrated. Once this is done, set the mixture aside while preparing the sauce.
PREPARING THE SAUCE
Add the parsley and the rest of the tomatoes and olive oil to a food processor. Process until all ingredients are chopped into small pieces, but not puréed. Remove from the processor and add the juice of 1/2 a lemon and 1 cup of water. Mix thoroughly and place one half the mixture into an enameled baking pan.
FINISHING THE DISH
Stuff the calamari with the stuffing mixture described above. I have found that 8 calamari can be stuffed in about 3-5 minutes using a disposable pastry bag, or a zip lock bag from which a corner has been cut (This makes a great, very inexpensive pastry bag). Place the stuffing in a bag, insert the end of the bag into the cavity of the calamari and squeeze. Once this is done, lay the calamari in the pan with the sauce. Spoon the remaining sauce over each calamari, sprinkle with olive oil, additional red pepper flakes if desired, and with whatever juice remains in the lemon used previously. Place the tentacles around the stuffed calamari. Do not cover with sauce. They should become crisp and delicious.
Bake in a 350 degree oven for 45 minutes. Serve Immediately. Any leftovers are delicious the next day. The leftovers can be used as follows: slice the cold stuffed calamari perpendicular to their axis, and serve on a bed of lettuce or Radicchio with lemon wedges and a cold white wine.
Last updated on: 06/03/99 12:50:52 AM