Ingredients: |
Ingredients: About 12 (7 inch squid-save the tentacles) to be stuffedStuffing:
Stuffing:
1/2 bunch chopped parsley
3 cloves minced garlic
1 3/4 cups breadcrumbs (2 day old Italian bread (cut crust off and put in blender)
Little hot pepper flakes, whole can of anchovies take 4 out to be used for the sauce and a couple to use when sautéing squid (save oil from anchovy to be used with olive oil for sautéing the squid), salt and pepper
*You can put all-together in food processor
Olive oil (enough to just moisten stuffing)
Sauce:
3 cans of whole peeled tomatoes put through a blender
Oil to cover bottom of pan
4 sprigs of parsley chopped
3 cloves of garlic chopped
1 can tomatoes paste
4 Anchovies
Stuffed squid and tentacles
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Directions: |
Directions:Making The Stuffed Squid:
Throw the 2 day old bread in blender, then add the chopped parsley, minced garlic, hot pepper flakes, anchovies(reserving 2 or 3 for sautéing squid and 4 for sauce), salt and pepper, oil enough to moisten stuffing.
Stuff each squid and you can either sew or use a toothpick to seal each one.
Take a frying pan add olive oil and oil from anchovy tin and sauté 2 anchovy until anchovy dissolves , then sauté your stuffed squid and tentacles until slightly pink. Add 1/2 cup of white wine (cover on high heat until wine is absorbed in squid. You can save the liquid to throw in the sauce later.
Sauce:
Cover bottom of pan with olive oil, heat a little and add the 3 cans of blended tomatoes. Cook about 1/2 hour then put in chopped garlic, parsley, can tomatoes paste, and anchovies also add the extra liquid from when you sautéed the squid. Add stuffed squid and tentacles to sauce and simmer for 1 hour or so. |
This recipe for Mom Buzzelli's Stuffed Calamari With Sauce (Carl's tweaks) is from