POLPETTONE DI CALAMARI
1 Lb. Calamari (Squid) 2 Cups Bread crumbs - coarse 1 Large Egg or 1/2 pkg. egg substitute 3 Tbl. Extra Virgin Olive Oil 1 Cup Parsley - Italian 2 Tbl Capers 1 Tsp. each of Tarragon & Thyme- dry 1/2 Large Lime 1 Cup Water or White wine
PREPARING THE CALAMARI (SQUID)
Clean the squid and remove the thin skin. This is easily done under running water. since the squid will be chopped in this recipe, the squid can be cut to remove the transparent cuttle bone and innards. Rinse and chop into small pieces. Many Italian cookbooks give complete directions for cleaning the squid if the above are not detailed enough.
PREPARING THE POLPETTONE MIXTURE
Put the chopped squid in a stainless steel bowl large enough to hold all of the Ingredients. Add the bread crumbs, egg or egg substitute, capers, parsley, tarragon, oregano, thyme and 2 Tablespoons of olive oil. Mix gently. Squeeze lime juice into the mixture (about 2 tsp.). Mix thoroughly. The stuffing should be moist to the touch, but not loose. If the stuffing is too loose, add a bit more bread crumbs; if too dry add water or white wine.
Place the bowl in the refrigerator for 10-15 minutes. (Bread stuffing tends to change its consistency over time, and it is best to let it rest for a while.) After the resting period, mix it again. Because the bread crumbs soak up the liquids, the stuffing may be a bit more firm. Don't hesitate to add a teaspoon or two of olive oil if necessary.
At the end of this time, form polpette (croquettes) about the size of golf balls. Once made, flatten them a bit. As the polpette are made set them on a plate on which you have put about a quarter inch of bread crumbs. Use all the squid mixture to form the polpette. Roll each polpette in the bread crumbs so that they are completely covered with crumbs.
Heat a good quality canola oil in a fry pan until it is very hot but not smoking. Place 4-6 polpette in the pan, and fry for 3 minutes on each side until golden brown. Turn over and fry for another 3 minutes. Drain on paper towels, sprinkle with lemon or lime juice, salt and pepper and eat while hot. If desired, the squid may be dressed with caramelized onions rather than lemon or lime juice.
Last updated on: 06/03/99 12:51:45 AM