Calamari Farciti con Sughetto di Pomodor (Stuffed Squid)

      Like most folks my taste for this particular seafood comes from Calamari.  I love Calamari.  The taste is delicate and the texture tender.  I have never liked the toughness of octopus, but squid and I are very much simpatico. Holy Crap even Barb likes it!  Recently we were able to pick up a few pounds of fresh squid on our return trip through Washington.  I had Barb trim the smaller pieces and vacuum seal them separately; perfect for Calamari, Pasta, or Salads.  I wanted the bigger pieces intact and sealed/frozen for stuffing.

      First of all, I discard the tentacles......even for Calamari.  It's not my thing.  Yeah, I'm that guy.   Calamari Farciti con Sughetto di Pomodoro is an easy dish to prepare and a traditional favorite in Italy during the holidays.  This is not the holidays, but taste buds don't care.

For the tomato sauce.....any jar of LIGHT Ragu, Vodka Sauce, or even Alfredo Sauce.  Of course you can use any you wish.  I choose these due to my bride's dietary restrictions.

For the squid:
1 cup fresh bread crumbs
1 large egg, beaten
1/4 cup freshly grated Pecorino Romano
2 tablespoons milk
2 small garlic cloves, finely minced
1/2 cup parsley, minced
1/4 cup capers in brine, drained and chopped
1/4 teaspoon freshly ground black pepper
6-8 small, cleaned squid bodies

Heat the tomato sauce in a medium sauce pot on low.

Paul Newman's Vodka Sauce

Meanwhile, stuff the squid:  in a bowl, combine the bread crumbs, egg, cheese, milk, garlic, parsley, capers, and pepper.

 Smaller fingers

Using a tiny spoon (or your fingers in Barb's case) stuff the mixture into the squid.  Don't overstuff.....they easily burst.  There may be leftover stuffing.  Close the opening of each squid with a toothpick, spearing it diagonally.

Getting tender baby

 Gently lower the stuffed squid into the simmering tomato sauce.  Cover the pot and cook till tender, about 45 minutes.  Serve hot on a pool of tomato sauce (you can top with a bit of Pecorino Romano and chives) with salad and garlic bread.

Plated and ready 

      This meal is surprisingly light, yet filling.  As evidenced by the picture we may have stuffed them too full.  The addition of salad and garlic bread is key.  You can vary the amount of seasonings during cooking or for topping prior to serving to your preference.  

"The trouble with eating Italian food is that 5 or 6 days later you're hungry again"

George Miller

WiFi courtesy of Verizon MiFi