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OreganoFromItaly.com
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People
are Talking!
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"This is my second order for your oregano and
I would like to say that it is the "BEST" I have ever used. It is better,
much better, than my own home grown oregano. I want to thank you people for
a superior product that I absolutely love and so do the friends I share it
with...God Bless"
Charles W., Plainville,
Connecticut
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- Stuffed Calamari
- (Calamari Ripieni)
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Ingredients:
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- 12 cleaned calamari
1 cup bread crumbs
1 cup finely grated Pecorino cheese
1/2 cup plus 2 tbsp extra virgin olive oil
1/4 tsp dried oregano
2 cloves garlic, finely chopped
1/2 small yellow onion, minced
2 tsp tomato paste
4 tbsp red wine
1/2 of 28-oz can whole peeled tomatoes in juice, crushed
1 bay leaf
2 tsp balsamic vinegar
Kosher salt
Freshly ground black pepper, to taste
3 tbsp finely chopped parsley
2 tbsp finely chopped oregano
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- Directions:
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- Heat 2 tbsp olive oil in a 4-qt saucepan over medium-high heat.
Add onions, dried oregano and garlic.
Cook until soft, about 5-6 minutes.
Add tomato paste.
Cook until caramelized, about 2-3 minutes.
Add 3 tbsp wine, tomatoes, and bay leaf.
Reduce heat to medium-low, and cook until thickened, about 18-20 minutes.
Stir in remaining wine and vinegar.
Season with salt and pepper.
Set sauce aside.
Heat oven to 350°F.
Heat remaining olive oil in a 10-inch skillet over medium heat.
Chop tentacles and add to skillet.
Cook for 1 minute.
Remove from heat.
Stir in breadcrumbs, Pecorino cheese, parsley, and oregano.
Season with salt and pepper.
Stuff each calamari body half full with bread crumb mixture.
Place in a 9-inch by 13-inch baking dish.
Pour sauce over calamari.
Bake until warmed through, about 30 minutes. Serves 6-8.
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