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Title: Chiparones Rellenos En Su Tinta Stuffed Squid in Its Ink Categories: None Yield: 4 Servings 2 lb Fresh whole squid 4 tb Extra virgin olive oil; plus -4 tablespoons 2 Spanish Onion; One Of Them, -finely chopped 4 Cloves garlic; sliced -thinly, plus 2 cloves 1 bn Italian parsley; finely -chopped 1/2 c Fresh bread crumbs 1 sl Baguette 8 oz Dry white wine 1/2 c Basic tomato sauce 2 ts Squid ink Remove tentacles from body pieces of calamari and set aside. Clean and rinse bodies and set aside. Finely chop tentacles and place in a 12inch saute pan with oil, onions and garlic and cook 10 to 12 minutes, or until onions are soft and golden brown. Remove and place in a mixing bowl and add parsley and bread crumbs and mix well. Season with salt and pepper and stuff each squid body with the bread crumb mixture. Secure closed with a toothpick. In another 12inch saute pan, heat remaining oil with remaining onion and garlic over medium heat and cook until softened, about 8 to 10 minutes. Add bread slice, white wine, tomato sauce and squid ink and bring to a boil. Simmer 2 minutes. Place in a blender and blend until smooth. Place sauce and stuffed calamari into pan, bring to a boil, lower heat and simmer 8 to 10 minutes until cooked. Serve with grilled bread. Yield: 4 servings as a main course NOTES : Recipes Copyright Mario Batali 1997. All rights reserved. Recipe by: MEDITERRANEAN MARIO #ME1A27 Posted to MC-Recipe Digest by Sue |