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!
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 |