Recipe

Baked Squid And Scallops Calamari E Cappesante Al Forno Recipe

	Trigger / All my dishes 1 year, 6 months ago 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. Prep:20m Cook:30m Servings:4	Trigger
	this recipe is from nella cucina by mary ann esposito published by william morrow and company inc in 1993

Does this look good? Yeah! / Nope

Fans

greekgirrr

linebb956

Ingredients

4 fresh or frozen squid, about 6 inches long

1/2 cup olive oil

1 large clove garlic, peeled and minced

1 medium onion, peeled and minced

1/4 pound bay scallops

1 teaspoon fine sea salt

1 teaspoon capers in brine, drained

1/2 cup toasted bread crumbs

2 plum tomatoes, peeled, seeded, and diced

1/4 cup dry white wine

Freshly ground black pepper to taste

Directions

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.

Recent Gawkers

Not quite what you're looking for? See more Main Dish / Fish

Or see more just like this

Comments

greekgirrrl 1 year, 6 months ago said:
The simplicity of the the wine ,tomatoes and garlic really let the freshness of the shellfish shine through. Very nice indeed..

linebb956 1 year, 5 months ago said:
Michael.. in the directions.. it cut you off... serve with?
I have had something so like this... Great with a nice salad! LOL

Add a Comment