Calamari Farciti Positano (Stuffed Squid)
2 T olive oil
3 slices pancetta, coarsely chopped (Italian bacon)
1 T onions, chopped
1/2 ts garlic
1/3 c bell peppers, chopped
1/4 ts red pepper, crushed
10 lg mushrooms, coarsely chopped
4 parsley spring, chopped
2 celery stalk, leaves only, chopped
16 calamari (bodies about 3" long)
1/4 c white wine, dry
1 c rice, cooked
1/2 ts salt
pinch white pepper
1/4 c bread crumbs
1/4 c Parmesan, grated
1/4 c olive oil
1/2 ts garlic, chopped
1 pn red pepper, crushed
1 c Italian plum tomatoes, chopped (reserve juice)
1 c juice from tomatoes
1 c fish stock
3 basil, fresh, chopped
3 parsley sprig, fresh
Salt and pepper to taste
Clean and skin the calamari. In a skillet, heat the olive oil and
pancetta over medium heat. Saut the onions, garlic, red and green
bell peppers, and crushed red pepper until onions are lightly
browned. Stir in the mushrooms and cook until mushrooms become
moist. Add parsely, celery leaves and chopped squid tentacles and
cook for a minute while stirring lightly. Add wine and bring to
a boil. Stir in the rice thoroughly. Remove from heat and allow
to cool. When mixture is lukewarm, stir in bread crumbs, cheese,
and egg, plus salt and pepper to taste.
Load the mixture into a pastry bag with a large tip. Squeeze the
stuffing into the bodies of the calamari. After stuffing all the
calamari, fold the open ends shut and secure with toothpicks.
Preheat oven to 400F.
To make the sauce, heat the olive oil in a skillet over medium
heat. Saute the garlic and crushed red pepper for 30 seconds, then
add tomatoes, juice, and fish stock. Bring to a boil and reduce
by about one-third. Add basil and salt and pepper to taste. Put
the stuffed calamari into the sauce. Return the sauce to a boil,
then put the skillet into a 400-degree oven for 10 minutes. Remove
the calamari from the sauce and keep warm.
Put the sauce over a medium heat and reduce for 10 minutes, until
appropriately thick. Add chopped parsley and stuffed calamari.
Heat through, and serve with lots of sauce.