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Calamari Farciti Positano, Stuffed Squid

2 Tbsp olive oil, extra virgin
3 slice pancetta, coarsely chopped (Italian bacon)
1 Tbsp onions, chopped
1/2 tsp garlic
1/3 cup bell peppers, red and green, chopped
1/4 tsp red pepper, crushed
10 lge mushrooms, coarsely chopped
4 sprig parsley, chopped
2 sprig celery leaves, chopped
16 calamari, medium large (bodies about 3" long)
1/4 cup white wine, dry
1 cup rice, cooked
1/2 tsp salt
pinch white pepper
1/4 cup bread crumbs
1/4 cup Parmesan cheese, grated
1 egg

1/4 cup olive oil, extra virgin
1/2 tsp chopped garlic
pinch red pepper, crushed
1 cup Italian plum tomatoes, canned, chopped
1 cup juice, from tomatoes
1 cup fish stock
3 basil leaves, fresh, chopped
3 parsley sprigs, fresh, chopped
salt and pepper to taste

Clean and skin the calamari.
n a skillet, heat the olive oil and pancetta over medium heat.

Saute the onions, garlic, red and green bell peppers, and crushed
red pepper until onions are lightly browned. (Pancetta is Italian
bacon, and can be obtained at any good Italian supermarket). Stir
in the mushrooms and cook until mushrooms become moist. Add parsley,
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. Serves four.


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