Calamari Ripieni
Description
At Café Maria, restaurateur Giacomo Latragna satisfies his Frenchtown, NJ, regulars with traditional specialties from his native Sicily. (He comes from Carini, near Palermo.)
Here, Giacomo shares his family’s favorite recipe for Calamari Ripieni, fresh calamari stuffed with pinoli (aka pignoli) and raisins and cooked in wine!
Ingredients
| 4 tablespoons bread crumbs |
| 2 garlic cloves, minced |
| 1 tablespoon fresh Italian parsley |
| 1⁄2 cup pine nuts |
| 1⁄2 cup raisins |
| 2 large calamari (or 1⁄3 pound small tubes), cleaned |
| 2 tablespoon fresh Extra Virgin Olive Oil |
| 6 ounces white wine |
| 1 cup whole cherry tomatoes |
| salt and pepper to taste |
Directions
- 1
- In a large mixing bowl, combine bread crumbs, olive oil, garlic, parsley, salt and pepper.
- 2
- Then add pine nuts and raisins; stir until mixed evenly.
- 3
- Stuff half the mixture into each large calamari or 1 tablespoon per small one; close hole with toothpick. (Not necessary for small ones.)
- 4
- Heat skillet over medium heat with 1 tablespoon olive oil.
- 5
- Sauté calamari, turning once.
- 6
- Place sautéed calamari into small baking dish.
- 7
- Pour wine over calamari and add cherry tomatoes.
- 8
- Bake at 350°F for 15 to 20 minutes until calamari is tender.
- 9
- Serve over your favorite pasta or even couscous.
