“I’m not a chef, I’m Italian”- David Rocco

Sunday, August 25, 2013

Stuffed Calamari for The Feast of the Seven Fishes with Feast on History

Buongiorno mei amici!! Next up for The Feast of the Seven Fishes with Feast on History…Stuffed Calamari!! No Feast of the Seven Fishes would be complete without it. Like the other recipes, I wanted to keep it traditional with a bit of a twist. I made mine stuffed with mushrooms and ricotta. It’s a wonderful mix of flavors and textures and the tomato sauce is reduced with some white wine. For more information on the upcoming Feast of the Seven Fishes be sure to head over to Feast on History for information on purchasing tickets for the dinner. Enjoy!!
Stuffed Calamari

1 pound of calamari tubes (around 6 tubes)
1 tbsp. salt
1 tbsp. pepper
2 tbsp. crushed red pper
2 cloves of chopped garlic
2 cups of mushrooms, chopped
2 tbsp. Italian parsley
2 cups of bread crumbs
½ cup of ricotta cheese
¼ cup of parmigiana

White Wine Tomato Sauce

2 cups of diced canned tomatoes San Marzano tomatoes (in my opinion, they’re the best!)
1 tbsp. salt
1 tbsp. pepper
1 tbsp. crushed red pepper
2 tbsp. olive oil
1 cup of white wine

Begin by cleaning your calamari in cold water. Add olive oil to a medium size pan over medium heat. Add salt, pepper, crushed red pepper and garlic. Cook until slightly golden. Add the chopped mushrooms and cook until they are tender. Add the parsley and turn off the heat. Put the mushrooms in a medium size bowl and add the bread crumbs, ricotta and parmigiana.

Meanwhile, in another medium size pan, add the diced tomatoes, salt, pepper, crushed red pepper and olive oil. Add the white wine.

Stuff your calamari with the mushroom stuffing. I like to use a tiny spoon to really get in there and then I press down the stuffing with my thumb. Put the stuffed calamari in the sauce and cook until opaque and tender, around 15 minutes. Serve immediately. Buon Appetito!! 

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