Stuffed Calamari With Peas, Sundried Tomatoes And Chilies

Recipe Ingredients

8		Calamari - whole - (abt 1/2 (large) lb)
4 tablespoons	60ml	Virgin olive oil
1 lb	454g / 16oz	Fresh peas - shelled to yield 3/4
1 cup	237ml	-- blanched and refreshed
2		Garlic cloves - thinly sliced
1/2 cup	31g / 1.1oz	Sundried tomatoes - soaked 1/2 hour in
		Warm water
1 1/2 cups	219g / 7.7oz	Fresh breadcrumbs
		Salt - to taste
		Freshly-ground black pepper - to taste
1/4 cup	36g / 1.3oz	Finely-chopped Italian parsley
1 1/2 cups	355ml	Dry white wine
1 cup	237ml	Basic tomato sauce - see * note

Recipe Instructions

* Note: See the "Basic Tomato Sauce" recipe which is included in this collection.

Preheat oven to 375 degrees.

Clean the calamari. Remove the tentacles, finely chop them and set aside. Remove insides, being careful not to cut the stomach.

In a 12- to 14-inch saute pan, heat oil until smoking. Add calamari tentacle pieces and cook until opaque. Add peas, garlic and sundried tomatoes and stir through, about 1 minute. Add bread crumbs and stir to coat. Season with salt and pepper and add parsley. Allow mixture to cool.

Stuff bread mixture into each calamari until full and place in a 12- by 8-inch earthenware dish (just large enough to hold calamari and sauce). Add wine and tomato sauce and stir to settle. Place in oven and bake 35 minutes. Remove and serve.

Source:
MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-1D13)

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