Score! I got my brother-in-law Ralph's Stuffed Calamari recipe! This was so good, dare I say as good as Ralph's. I made a salad with shaved Parmigiana and a dressing of olive oil and lemon juice to go along with dinner.
Here is the recipe for Stuffed Calamari as emailed from Ralph.
Stuffing is made beforehand and at/close to room temp prior
to stuffing...... Just 2 cans of crab meat with a bit of its liquid
sauteed w/four five tablespoons of butter ..........a splash of white
wine, some chopped parsley..When mixture is bubbling, remove from
heat.........Add breadcrumbs and mix thoroughly.....Add enough
breadcrumbs to achieve a consistency between dry and wet if that makes
sense.....(call Goldilocks for more specific info)........The most
important thing is not to cram/over stuff .....This will cause the
calamari to split.....A long spoon (ice cream soda) works well.....I
will force some stuffing to the bottom and then add more stuffing gently
tapping down but not packing......Use a toothpick to seal at the
top................Sauce is a can of crushed tomatoes, olive oil,
garlic...... Be generous with the olive oil covering pan bottom and then
some..... saute garlic along with red pepper flakes depending on how
much heat is desired.....(I keep adding more each year and it's not
quite where I like it yet.).......... adding tomatoes when garlic is
browned....add red wine/water equal to 1/3 of the tomato can.........
Easy recipe top follow and you will be so pleased with the results.
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