Cook the calamari stuffed with Amalfi to bring all the good of the Mediterranean to the table. Discover how easy it is with the Salt & Pepper recipe.
42 ounces crushed tomatoes
1 small onion, chopped
fresh parsley
peperoncino – hot pepper
extra virgin olive oil
1 pound spaghetti
Ingredients for the Stuffing:
1 pound whole fresh calamari
1/3 cup plain bread crumbs
3/4 cup grated pecorino cheese
2 large eggs
3 cloves garlic, finely chopped
2 tablespoons fresh parsley, chopped
2 tablespoons extra virgin olive oil
salt & pepper, as desired
Chop the onion finely and saute` it in 3 tablespoons of extra virgin olive oil.
Once the onion becomes translucent, add the tomato sauce, the parsley and a pinch of salt.
Add a pinch of hot pepper as desired and let everything cook at low heat.
Wash the calamari inside and out. Remove from inside the calamari all internal matters.
Cut a very small hole at the tip of the tail as it will enable you to run fresh water thru the calamari and completely clean them.
Prepare the Stuffing:
In a bowl, mix the eggs, bread crumbs, cheese, garlic, EV olive oil and parsley. Add salt and pepper as desired.
Mix well until you have a semi-soft stuffing. Add a little milk or bread crumbs as needed.
With a teaspoon, fill the body of the calamari until 1/2 inch from the top.
Once the sauce boils, place the calamari in the sauce and cover the pot. Continue to cook at low heat for about 25-30 minutes.
Stir the sauce and the calamari to prevent them from sticking to the bottom.
Boil spaghetti in salted water and serve with the sauce… they are excellent!
