Stuffed Calamari With Peas And Sundried Tomatoes

Recipe Ingredients

1 lb	454g / 16oz	Fresh peas - shelled
		= (to yield 3/4 cup shelled)
8		Whole calamari - (abt 1/2 lb) (large)
1/4 cup	59ml	Extra-virgin olive oil
2		Garlic cloves - thinly sliced
1/2 cup	31g / 1.1oz	Sun-dried tomatoes - soaked 1/2 hour in
		Warm water
1 1/2 cups	219g / 7.7oz	Fresh bread crumbs
		Salt - to taste
		Freshly-ground black pepper - to taste
1/4 cup	36g / 1.3oz	Finely-chopped Italian parsley
1 1/2 cups	355ml	Dry white wine
1 cup	237ml	Basic Tomato Sauce - (see recipe)

Recipe Instructions

Preheat the oven to 375 degrees.

Bring 3 quarts of water to a boil and add 1 tablespoon salt. Set up an ice bath nearby. Add the peas and blanch them for 30 seconds, then drain and immediately plunge into the ice bath. Once cooled, drain and set aside.

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 the oil until smoking. Add the calamari tentacle pieces and cook until opaque. Add the peas, garlic, and sun-dried 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 Basic Tomato Sauce and stir to settle. Bake for 35 minutes, then remove, and serve.

This recipe yields 4 servings.

Source:
MOLTO MARIO with Mario Batali - (Show # MB-2D06) - from the TV FOOD NETWORK

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