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  1. Posted by FootsieBear at anonymous - June 2, 2001

  2. Source: Annibale Todesca of The Colosseum Restaurant in Salem, New Hampshire - Restaurant Secret Recipe - diningout.com

  3. Sauce

  4. 1 fresh plum tomato, peeled

  5. 4 teaspoons olive oil

  6. 1 chopped onion

  7. 2 basil leaves

  8. Pan fry garlic and onion in olive oil. Add plum tomatoes and basil, cook ten minutes.

  9. Calamari

  10. 4 calamari (clean)

  11. 1 tablespoon olive oil

  12. 1/2 clove garlic

  13. Parsley

  14. 4 teaspoons bread crumbs

  15. 2 teaspoons cheese

  16. 2 black olives

  17. 6 capers

  18. Dash of oregano

  19. 4 baby clams, chopped

  20. 2 basil leaves,

  21. 1/2 glass white wine

  22. In a casserole pan fry the bread crumbs in olive oil. In another casserole pan fry garlic and the chopped clams, cook until done. Add bread crumbs, parsley, oregano, cheese and olives. Cook for a few minutes.

  23. Divide stuffing into 4 parts and stuff calamari.

  24. 1/2 glass of white wine, cook until wine evaporates. Add the tomato sauce and cook another

  25. 10 minutes.

  26. Serve over a bed of pasta.

  27. Servings: 2

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