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INGREDIENTS
DIFFICULTY: LOW PREP. TIME: 30 MIN COOKING TIME: 60 MIN SERVINGS: 4 COST: MEDIUM
4 CALAMARI, THE HEADS
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4 CALAMARI TENTACLES, CHOPPED
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2 GARLIC CLOVES, CHOPPED
+ 2 FOR SAUCE |
3 TBLSPOONS EXTRA VIRGIN OLIVE OIL
+ 3 TBLSPOONS FOR SAUCE |
2 CRUSHED RED PEPPERS
+ 2 FOR SAUCE |
1 TBLSPOON CHOPPER PARSLEY
+ 1 TBLSPOON FOR SAUCE |
4 TBLSPOONS OF THE SOFT INSIDE OF ITALIAN BREAD CUT VERY SMALL
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2 TBLSPOONS PARMIGIANO CHEESE, GRATED
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1 EGG
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SALT AND PEPPER TO TASTE
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1/2 POUND CHERRY TOMATOES, HALVED
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TOOTHPICKS
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RECIPE
IN A LARGE FRY PAN, OVER MEDIUM HEAT, PLACE THE OLIVE OIL, GARLIC AND RED PEPPER.
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BEFORE THE GARLIC STARTS TO BROWN, ADD THE CHOPPED CALAMARI TENTACLES AND COOK
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ADD THE PARSLEY AND STIR. TURN THE HEAT OFF.
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ADD THE BREAD CRUMBS AND STIR
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ADD THE PARMIGIANO CHEESE AND STIR
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ADD THE EGG AND STIR AND SALT AND PEPPER TO TASTE. IF YOU THINK IT IS TOO LIQUID YOU CAN ADD A LITTLE MORE BREAD.
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USING A TEASPOON, STUFF THE CALAMARI ONLY 2/3 OF THE WAY OR THEY WILL BREAK DURING COOKING
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SEAL THE CALAMARI WITH A TOOTHPICK AND SET A SIDE
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IN A LARGE FRY PAN, OVER MEDIUM HEAT, PLACE THE OLIVE OIL, GARLIC, RED PEPPER AND PARSLEY
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BEFORE THE GARLIC STARTS TO BROWN, ADD THE STUFFED CALAMARI AND COOK
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TURN THE CALAMARI AND ADD THE CHERRY TOMATOES AND SALT TO TASTE. COOK COVERED ABOUT 30 TO 45 MINUTES
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SERVE YOUR STUFFED CALAMARI HOT WITH ITALIAN BREAD AND A SALAD. BUON APPETITO!!
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