STUFFED CALAMARI WITH PLUM TOMATOES AND FRESH PEAS
FOR 4 PERSONS
4 clean calamari
2/3 tbsp of breadcrumbs
40 g of Grana Padano cheese, grated
Chilli pepper and garlic to taste
Extra virgin olive oil
10/15 plum tomatoes, blanched and peeled
100 g of peas, shelled (or frozen)
15 g of Bauer Shellfish Sauce
1 small cup of white wine
Salt to taste
By Barbara Fontanel
- Chop the tentacles and sauté them in a pan with 1 tablespoon of oil, a pinch of salt, a little bit of chilli pepper and a garlic clove, for 5-6 minutes. Then place them in a bowl, and, in the same pan, toast the breadcrumbs with a little bit of oil.
- Mix the toasted bread with the tentacles, the egg, Grana Padano and a tablespoon of chopped parsley, then stuff the calamari in half and close them with a toothpick.
- Sauté them in a pan with 2 tablespoons of oil for 1-2 minutes, pour the white wine and let it evaporate, then add the peeled and diced tomatoes and a ladle of hot water.
- Lower the heat, cover and cook for 10 minutes, then add the peas and let it cook for another 10 minutes.
- Mix Bauer Shellfish Sauce with 150 g of cold water and let it thicken on low heat.
- Serve the sliced calamari over the tomatoes and peas.
NOTE: The calamari can be paired with freshly baked bread or a fuming hot white polenta. The peas can also be added to the stuffing.