Recipe - Stuffed Calamari With Peas Sundried Tomatoes And Chilies

8 lg Calamari, Whole, About 1/2
Pound
4 tablespoon Virgin olive oil
1 pound Fresh peas, shelled to
yield, Three fourths cup, blanched
and refreshed
2 Cloves garlic, thinly cut or sliced up
One half cup Sundried tomatoes, soaked
One half hour in warm water
1 One half cup Fresh breadcrumbs
1 bn Italian parsley, finely
chopped
1 One half cup Dry white wine
1 cup Basic tomato sauce

Preheat oven to 375 degrees F.

Clean the calamari. Remove the tentacles, finely chop them and set aside.
Remove insides, being careful not to cut the stomach. In a 12 to 14inch
saute pan, heat oil until smoking. Add calamari tentacle pieces and cook
until opaque. Add peas, garlic and sundried tomatoes and stir through,
about 1 minute. Add bread crumbs and stir to coat. Season with salt and
pepper and add parsley. Allow mixture to cool. Stuff bread mixture into
each calamari until full and place in a 12 by 8inch earthenware dish (just
large enough to hold calamari and sauce). Add wine and tomato sauce and
stir to settle. Place in oven and bake 35 minutes. Remove and serve.

Recipe by: Molto Mario MB1D13 Posted to MCRecipe Digest V1 #603 by Sue
suechef@sover.net on May 09, 1997