Recipe - Calamari Ripieno Alla Griglia

8 lg Calamari, whole
4 tablespoon Extra virgin olive oil, plus
4 T
4 Cloves garlic, thinly cut or sliced up
One half cup Sundried tomatoes, finely
chopped
1 One half cup Toasted bread crumbs
1 bn Thyme, leaves only
4 Scallions, thinly cut or sliced up
1 bn Italian parsley, roughly
chopped
2 Plum tomatoes, in 1/4" dice
1 bn Chives, thinly cut or sliced up

Remove tentacles and clean calamari, leaving as whole as possible. Set
tentacles aside. Place calamari in an 8quart pot and cover with water.
Place over high heat and bring to a boil. Cook for one hour until quite
tender, drain and cool.

Meanwhile, heat 4 tablespoons oil in a 10 to 12inch saute pan until
smoking. Add garlic and sundried tomatoes and cook until light golden
brown. Add bread crumbs and continue cooking until well mixed. Remove from
heat and allow to cool. Add thyme, scallions and parsley and stir to mix.

Preheat grill.

Stuff cool calamari and season with salt and pepper. Brush stuffed calamari
and tentacles with 1 tablespoon olive oil and place on grill. Cook until
nicely barbecued, about 10 minutes, turning once.

Meanwhile, in a small mixing bowl, place tomatoes, remaining oil and chives
and season with salt and pepper. Remove calamari to plate, top with
spoonfuls of tomato sauce and serve.

Yield: 4 servings

Recipe by: Molto Mario MB1D30 Posted to MCRecipe Digest V1 #631 by Sue
suechef@sover.net on Jun 01, 1997