Stuffed Calamari, Sicilian Style (Bobby Flay) |
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Prep Time: 40 Minutes Cook Time: 35 Minutes |
Ready In: 75 Minutes Servings: 6 |
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Ingredients:
12 large squid tubes |
2 large onions, finely chopped |
2 tablespoons, plus 1/2 cup olive oil, plus 1/2 cup |
4 cloves garlic, finely chopped |
1 cup grated pecorino, plus 1/4 cup |
1/2 cup italian finely chopped parsley, plus 1/4 cup |
6 cups bread crumbs |
1 cup raisins |
12 toothpicks |
tomato sauce, recipe follows |
56 ounces canned, crushed tomatoes |
4 cloves garlic, finely chopped |
1/2 cup finely chopped basil |
1 teaspoon salt |
1 teaspoon pepper |
1 teaspoon sugar |
Directions:
1. Preheat the oven to 350 degrees F.
2. Clean the 12 large squid tubes; remove skin and cartilage inside the squid and rinse and clean. In a large pan saute onions in 2 tablespoons olive oil until soft. In a large bowl, combine the Sauteed onions, 1/2 cup of olive oil, garlic, 1 cup pecorino, 1/2 cup parsley, and the bread crumbs and mix well. Add the remaining 1/2 cup of oil to make the bread crumbs soft. Add the raisins last. Fill the squid tubes with the mixture and secure with a toothpick at the top opening. Lay the tubes in a baking pan with a little oil in the bottom of the pan, and bake for 10 minutes. After 10 minutes, remove from oven and top with tomato sauce. Sprinkle with 1/4 cup of pecorino and an additional 1/4 cup of parsley. Put pan back in the oven and bake until the cheese is melted, 10 to 15 minutes.
3. Tomato Sauce:
4. In a large frying pan, mix crushed tomatoes, garlic, basil, salt, pepper and sugar. Cook for 5 minutes and set aside.
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