Baked Squid And Scallops Calamari E Cappesante Al Forno
From trigger 15 years ago
- 30 minutes to make
- Serves 4
This magnificent recipe is from the famous chef Mary Anne Esposito. Calamari e Cappesante al Forno. For this recipe she recommends Calamari that are 5 to 6 inches long.
Ingredients
- 4 fresh or frozen squid, about 6 inches long shopping list
- 1/2 cup olive oil shopping list
- 1 large clove garlic, peeled and minced shopping list
- 1 medium onion, peeled and minced shopping list
- 1/4 pound bay scallops shopping list
- 1 teaspoon fine sea salt shopping list
- 1 teaspoon capers in brine, drained shopping list
- 1/2 cup toasted bread crumbs shopping list
- 2 plum tomatoes, peeled, seeded, and diced shopping list
- 1/4 cup dry white wine shopping list
- Freshly ground black pepper to taste shopping list
How to make it
- Clean the squid by pulling the head away from the body, removing the pen (plastic like bone). Cut the tentacles below the eyes and save. Rinse the squid body clean and pull off the outer purple skin and discard. Drain the squid on paper towels and set aside. Rinse the tentacles, dice them, and set aside.
- In a large skillet, heat 1/4 cup of the olive oil. Add the garlic, onion, and tentacles and sauté the mixture for about 4 minutes. Add the scallops and continue sautéing for 3 minutes.
- Transfer the mixture to a bowl; add the sea salt, capers, and bread crumbs and mix well. Divide the mixture and stuff into each squid body. Close the openings with a toothpick and set aside.
- Heat the remaining 1/4 cup olive oil in a large skillet, add the stuffed squid, and brown slowly over low heat for 5 minutes. Raise the heat to medium, add the tomatoes and wine, and cook for 2 minutes. Cover the skillet, lower the heat, and simmer for 15 to 20 minutes, or until the squid are easily pierced with a knife. Serve immediately with some garlic bread.
People Who Like This Dish 4
- brendacooks Nowhere, Us
- merlin San Francisco, CA
- linebb956 La Feria, TX
- jo_jo_ba Oshawa, CA
- greekgirrrl Long Island, NY
- trigger MA
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The Rating
Reviewed by 4 people-
The simplicity of the the wine ,tomatoes and garlic really let the freshness of the shellfish shine through. Very nice indeed..
greekgirrrl
in Long Island loved it
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Michael.. in the directions.. it cut you off... serve with?
I have had something so like this... Great with a nice salad! LOL
linebb956
in La Feria loved it
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A good one!
merlin
in San Francisco loved it
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