Stuffed Calamari in Gravy
This recipe is "old stove" cooking at its authentic best, straight from San Francisco's Italian quarter.
Yield: serves 6-8
- ½ cups olive oil
- 2 onions, finely chopped
- 8 cloves garlic, chopped
- 1 tbsp. each chopped fresh oregano, basil, and marjoram
- Salt and freshly ground black pepper
- 1 (28-oz.) can tomato sauce
- 1 (6-oz.) can tomato paste
- 1 cup chopped fresh parsley
- 2 cups fresh bread crumbs
- ⅓ Three-Cheese Mixture
- 2 eggs, beaten
- 2-3 lb. small squid bodies (3"-4"), cleaned
- Heat half the olive oil in a heavy pot, and cook onions and 6 cloves garlic over medium heat until soft. Add oregano, basil, marjoram, and salt and pepper to taste. Cook for 5 minutes. Add tomato sauce, tomato paste, and 2 cups water. Simmer for at least 30 minutes, adding half the parsley when sauce is cooked. If you have the time you can simmer the sauce for as long as 4 hours, adding a bit more water if sauce thickens too much.)
- Combine bread crumbs, cheese mixture, remaining garlic, 1⁄3 cup parsley, eggs, and salt and pepper to taste. Stuff squid with bread-crumb mixture, then secure tops with toothpicks.
- Heat remaining olive oil in a large skillet and saute squid in small batches until browned on all sides, about 2-4 minutes. Drain on paper towels.
- When all squid is cooked, add to tomato sauce and cook for 15 minutes longer. Garnish with remaining parsley.