Restaurant Recipes
Coliseum Restaurant Calamara al Acclosseo
Yield: 2 servings
Ingredients
Sauce
- 4 teaspoons olive oil
- 1/2 clove garlic
- 1 chopped onion
- 1 fresh plum tomato, peeled
- 2 basil leaves
Calamari
- 4 calamari (clean)
- 1 tablespoon olive oil
- 1/2 clove garlic
- Parsley
- 4 teaspoons bread crumbs
- 2 teaspoons cheese
- 2 black olives
- 6 capers
- Dash of oregano
- 4 baby clams, chopped
- 2 basil leaves,
- 1/2 glass white wine
Instructions
Sauce
- Pan fry garlic and onion in olive oil. Add plum tomato and basil; cook for ten minutes.
Calamari
- 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.
- Divide stuffing into 4 parts and stuff calamari.
- Pan fry calamari in olive oil. Drain the oil and add 1/2 glass of white wine, cook until wine evaporates. Add the tomato sauce and cook another 10 minutes.
- Serve over a bed of pasta.
Attribution
Posted by FootsieBear at Recipe Goldmine - June 2, 2001.
Source: Annibale Todesca of The Coloseum Restaurant in Salem, New Hampshire - Restaurant Secret Recipe - diningout.com