Calamari Ripieni Con Riso
Published Feb 25, 2015
uncooked long grain rice
mint leaves, chopped
can crushed tomatoes
and pepper to taste
- Heat 1/4 cup of the oil in a heavy skillet, add the garlic and onion and saute till onion is translucent.
- Stir in the rice and saute a few minutes then mix in parsley, mint, pine nuts and raisins. Season with salt and pepper.
- Add some water (about 1/2 cup) and cook until water is absorbed.
- Stuff the
squid sacs with the mixture using a very small spoon and allowing
enough liquid in each for the rice to cook. Seal opening with
toothpicks. Place the stuffed sacs in a baking dish. Season with salt
and pepper and set aside.
- Heat some
oil in a sauce pan, when medium hot add anchovy and cook till
dissolved, then add tomatoes, basil, salt and pepper, and simmer about
- Pour the sauce over the squid and bake in a 150° oven for about an hour.