Calamari Stuffed With Olives And Capers Food

CALAMARI, TOMATO AND BELL PEPPER SAUTE WITH ANCHOVIES AND CAPERS

Steps:

• In a large skillet set over moderate heat, heat the oil until it is hot. Add the shallots and cook them, stirring, 2 minutes. Add the bell pepper and cook it, stirring occasionally, for 3 minutes, or until softened. Add the tomatoes, garlic, thyme, salt and pepper and simmer the mixture, stirring occasionally, for 5 minutes. Add the squid and cook, stirring for 1 to 2 minutes, or until it is white. Add the anchovy fillets, capers and black olives and cook the mixture, stirring, for 2 to 3 minutes more. Stir in parsley. Transfer the pasta to a serving dish, add the sauce and toss to combine.

CALAMARI STUFFED WITH OLIVES AND CAPERS

Steps:

• 1 Make a small slit at the pointed end of each calamari. Rinse thoroughly, letting the water run through the body sac. Drain and pat dry. Separate the bodies from the tentacles with a knife. Set the bodies aside. Chop the tentacles either with a large knife or in a food processor. 2 Pour the 2 tablespoons oil into a medium skillet. Add the garlic. Cook over medium heat until the garlic begins to turn golden, about 1 minute. Stir in the tentacles. Cook, stirring, for 2 minutes. Add the bread crumbs, parsley, olives, capers, and oregano. Add salt and pepper to taste. Remove from the heat and let cool. 3 With a small spoon, stuff the bread crumb mixture loosely into the calamari bodies, filling them only halfway. Secure the calamari with wooden toothpicks. 4 Choose a skillet large enough to hold all of the calamari in a single layer. Pour in the 1/4 cup oil and heat over medium heat. Add the calamari and cook, turning them with tongs, until they are just opaque, about 2 minutes per side. 5 Add the wine and bring to a simmer. Stir in the tomatoes, garlic, crushed red pepper, and salt to taste. Bring to a simmer. Partially cover the pan and cook, turning the calamari occasionally, until they are very tender, 50 to 60 minutes. Add a little water if the sauce becomes too thick. Serve hot. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.