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Stuffed Calamari With Peas, Sundried Tomatoes And Chilies info, shellfish 8 large calamari, whole, about 1/2 1 pound 4 tablespoon virgin olive oil 1 lb fresh peas, shelled to yield 3/4 cup 1 blanched and refreshed 2 cloves garlic -- thinly 1 sliced 1/2 cup sundried tomatoes 1 soaked 1/2 hour in warm 1 water 1 1/2 cup fresh breadcrumbs 1 bunch italian parsley -- finely 1 chopped 1 1/2 cup dry white wine 1 cup basic tomato sauce Preheat oven to 375 degrees F. Clean the calamari. Remove the tentacles, finely chop them and set aside. Remove insides, being careful not to cut the stomach. In a 12 to 14-inch saute pan, heat oil until smoking. Add calamari tentacle pieces and cook until opaque. Add peas, garlic and sundried tomatoes and stir through, about 1 minute. Add bread crumbs and stir to coat. Season with salt and pepper and add parsley. Allow mixture to cool. Stuff bread mixture into each calamari until full and place in a 12 by 8-inch earthenware dish (just large enough to hold calamari and sauce). Add wine and tomato sauce and stir to settle. Place in oven and bake 35 minutes. Remove and serve. Recipe By : Molto Mario MB1D13 From: Sue Date: 09 May 97 Mastercook Recipes (Mailing List) Ä Yield: 1 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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