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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Stuffed Calamari Recipe

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This recipe for Stuffed Calamari is from The Bisceglia Family and Beyond Cookbook 2, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 lb calamari
6 slices white bread grated into crumbs
salt
pepper
granulated garlic
parsley
grated locatelli cheese
Oil for frying
2 large cans(16 oz) Hunts tomato sauce or 1 can (28 oz) crushed tomatoes
Directions:
Directions:
Clean calamari bodies and turn inside out to remove spines Clean heads/beaks off tentacle, chop tentacle and any split bodies
Fry tentacle in small amount of oil about 5 minutes.
Remove from heat and mix in remaining ingredients except oil and tomato sauce.
Stuff calamari bodies with filling loosely so they do not burst when cooked.
Secure end with toothpick.
Brown lightly in small amount of oil then lay in dutch oven or foil pan.
Cover with tomato sauce
Simmer 1 hour.
Personal Notes:
Personal Notes:
Cleaning the calamari used to be a chore, removing the wings, spine and skin. I took over the job when Mom's arthritis got too bad to turn the bodies inside out. Luckily, since my arthritis is now getting to the same point, it is now sold cleaned and that makes this so much less time consuming. Until this year I still turned the bodies inside out, because Mom said so mostly, but I occasionally still find a piece of the spine. This year I taught Danielle and Victoria how to make it (just in case) and they did a fabulous job. My Christmas Eve Favorite.

 

 

 

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