In this fabulously rich dish, calamari are stuffed with a mixture of seafood and stewed in a light onion tomato sauce.
- 12 med. calamari, cleaned, tentacles removed and reserved
- 2 cloves garlic, chopped
- 1/4 lb. sea scallops or cod cheeks
- 1/4 lb. shrimp
- 2 anchovy fillets
- 4 T. heavy cream
- 1 egg yolk
- 3 T. Parmigiano Reggiano cheese
- S & P
- 2 T. bread crumbs
- pinch nutmeg
- 1/2 tsp. thyme leaves
- 2 rosemary sprigs, needles removed and chopped
- 1 large onion, chopped
- 2 T. OO
- 2 cloves garlic chopped
- 1/4 C. white wine or white vermouth
- 2 large firm tomatoes, chopped
- 1 tsp. oregano
In a food processor, chop the garlic, scallops, shrimp, and anchovy fillets until well amalgamated but not a puree. Add the H. cream, egg yolk, Parmigiano, S & P. , mixing until smooth. Add the breadcrumbs, nutmeg, herbs and mix well. Refrigerate until cool and a bit firm.
Fill the calamari bodies 1/2 full with the seafood mixture. Do not overfill or the bodies will split and explode while cooking. Secure with a toothpick.
In a large sauté pan, slow cook the onion and garlic in the OO. Add the stuffed calamari and tentacles, white wine, and oregano and simmer over med. heat for about 15 min. Add the tomatoes, turn up the heat to quick cook the tomatoes in the sauce, add more white wine if the liquid is reducing too much. Serve hot.