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| STUFFED CALAMARI |
| 6 Servings |
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| Ingredients |
4 lbs large fresh calamari (squid)
1 lb fresh shelled peas, slightly parboiled
1 lb crabmeat
1 celery heart
1 small carrot
1 medium onion, sliced
2 garlic cloves
salt, pepper
extra-virgin olive oil
2 handfuls breadcrumbs
3 eggs
toothpicks
28 oz canned whole tomatoes
3 ladlefuls fish broth
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| Method |
| Clean the calamari, removing the tentacles, and boil in salted water.
Cut the celery, carrot, garlic and crabmeat in small pieces; add the
beaten egg, breadcrumbs and mix together. Season with salt, pepper,
parsley and some oil.
Fill a pastry bag with the mixture and fill the calamari. Close with a
toothpick.
Heat a pan and add some oil. Sauté the onion, add the barely-cooked
peas, then the tomatoes that have been crushed; add the calamari to
the pan, cover and cook over medium heat for about an hour. |
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