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Italian organic oregano grown on a small mountain in Italy; an all natural herb, strictly certified organic, and shipped directly from Italy to you. It's the secret ingredient for all your recipes.
Agrigento, Sicily, Italy

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Angela's Italian and Sicilian Recipes
Calamari Ripieni alla Liparese
Stuffed Squid Lipari Style
(Calamari Ripieni alla Liparese)

12 medium squid
1 lb ripe cherry tomatoes
1 cup breadcrumbs
1 onion
1/4 cup capers
1/4 cup finely chopped parsley
1/4 cup chopped, pitted Sicilian green olives
1/4 cup grated pecorino cheese
6 basil leaves
Extra virgin olive oil
Freshly ground black pepper
Salt to taste

Clean the squid by pulling the tentacles and head away from the body.
Remove the mouth from the head at the base of the tentacles.
Cut away the head between the tentacles and eyes and discard the mouth and head.
Hold the body of the squid under cold running water, peel the outer skin, then squeeze out the insides and pull out the cartilage.
Thoroughly rinse the inside of the hood and try not to puncture it.

Chop the tentacles and put them in a mixing bowl with the breadcrumbs, pecorino cheese, capers, green olives and parsley. Salt and pepper to taste.
Chop six cherry tomatoes and add them to the stuffing, then evenly mix the ingredients and fill the squid with the stuffing.
Seal the open end of the squid with toothpicks and set aside.

Finely dice the onion and cut the remaining cherry tomatoes in half.

Heat the olive oil in a large pan over moderate flame and fry the onions until they are transparent.
Add the chopped tomatoes, salt and pepper to taste and cook a few moments, the lower the flame, add the squid and basil then cover and simmer for about fifteen to twenty minutes.

Ladle the sauce onto a serving platter and arrange the squid on top and serve.

If desired, heat the sauce and toss with linguine or spaghetti, slice the each of the stuffed squid into three or four pieces and arrange them on top of the pasta.
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