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My Recipe Box
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Calamari (Stuffed Squid)Angie Dellos Pronounced (kahl-a-mod). This is the way I remember my mother making this! Serve over Linguine pasta.
Ingredient | | Squid | | Eggs | | Cheese | | Breadcrumbs | | Salt and Pepper | | Parsley | | Onions | | Garlic | | Parsley | | Tomatoes | | Pignoli (peen yoh lee) Nuts |
| | Quantity | | 3 | lb. Box (about 20 pieces) | | 2 | - | | 1/3 | cup | | 1/3 | cup | | 1/4 | tsp. | | to taste | - | | - | | 1 | clove, crushed | | 1 | tsp. | | 1 | can (1 lb. 12 oz.) | | 1 | Tbsp. (optional) |
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Instructions | Wash and clean squid (including tentacles). Set aside. Make the filling of eggs, cheese, bread crumbs, garlic, salt, pepper, parsley and nuts. This filling will be soft and loose. Stuff squid only half onion, garlic, and parsley. Add tomatoes. Cook 30 to 45 minutes. Add stuffed squid to sauce and cook 30 minutes more.\r |
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Printable Version