Best 2 Lidia Bastianich Stuffed Calamari Recipes
**Discover the Delightful Flavors of Stuffed Calamari: A Culinary Journey into Italian Cuisine**
Embark on a culinary adventure with stuffed calamari, a delectable dish that captures the essence of Italian seafood cuisine. This recipe, masterfully crafted by the renowned chef Lidia Bastianich, presents a symphony of flavors and textures that will tantalize your taste buds. Dive into the depths of this seafood delicacy, stuffed with a savory filling of shrimp, crab, and breadcrumbs, enveloped in tender calamari rings. Accompanied by a vibrant marinara sauce and a sprinkling of Parmigiano-Reggiano cheese, this dish promises an unforgettable dining experience.
Unravel the secrets behind this culinary masterpiece with our comprehensive guide, providing step-by-step instructions and insightful tips to ensure success in your kitchen. Explore variations of this classic recipe, including a vegetarian alternative featuring roasted vegetables and a zesty lemon-herb sauce. Discover the versatility of stuffed calamari as we present additional recipes, each offering a unique twist on this beloved dish.
Indulge in "Stuffed Calamari with Sausage and Spinach," where succulent calamari embraces a hearty filling of sausage, spinach, and sun-dried tomatoes, bathed in a rich tomato sauce. Experience the vibrant flavors of "Stuffed Calamari with Shrimp and Feta," where tender calamari is complemented by a vibrant filling of shrimp, feta cheese, and aromatic herbs, drizzled with a tangy lemon-herb sauce.
Prepare to be captivated by "Stuffed Calamari with Crab and Corn," a delightful combination of crab, corn, and bell peppers enveloped in tender calamari rings, finished with a creamy tomato sauce. Embark on a culinary journey with our collection of stuffed calamari recipes, each offering a unique expression of this classic Italian dish. Let your taste buds embark on an exquisite adventure as you explore the depths of flavor and texture that stuffed calamari has to offer.
STUFFED CALAMARI, SICILIAN STYLE
Steps:
- Preheat the oven to 350 degrees F.
- Clean the 12 large squid tubes; remove skin and cartilage inside the squid and rinse and clean. In a large pan saute onions in 2 tablespoons olive oil until soft. In a large bowl, combine the Sauteed onions, 1/2 cup of olive oil, garlic, 1 cup pecorino, 1/2 cup parsley, and the bread crumbs and mix well. Add the remaining 1/2 cup of oil to make the bread crumbs soft. Add the raisins last. Fill the squid tubes with the mixture and secure with a toothpick at the top opening. Lay the tubes in a baking pan with a little oil in the bottom of the pan, and bake for 10 minutes. After 10 minutes, remove from oven and top with tomato sauce. Sprinkle with 1/4 cup of pecorino and an additional 1/4 cup of parsley. Put pan back in the oven and bake until the cheese is melted, 10 to 15 minutes.
- In a large frying pan, mix crushed tomatoes, garlic, basil, salt, pepper and sugar. Cook for 5 minutes and set aside.
STUFFED MUSHROOMS (LIDIA BASTIANICH)
Serve these nice and hot, or let them cool to room temperature. If you'd like to make this a little more contemporary, you can add a dash of balsamic vinegar to the red peppers and scallions as they cook. In true Italian-American style, these are topped with butter, but in Italy, we would use olive oil. Best yet, top them with butter, "bless" them all with a little olive oil.
Provided by Brookelynne26
Categories Vegetable
Time 30m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 425°F Remove the stems from the mushrooms and chop the stems fine.
- Heat 2 tablespoons olive oil in a medium skillet over medium heat. Add the scallions and cook until wilted, about 1 minute. Stir in the red peppers and chopped mushroom stems and cook, stirring, until tender, about 3 minutes. Remove and cool.
- Toss the bread crumbs, grated cheese, 2 tablespoons of the parsley, and the sauéed vegetables until thoroughly blended. Season to taste with salt and pepper. Stuff the cavity of each mushroom with the filling, pressing it in with a teaspoon until even with the sides of the mushrooms.
- Using 2 tablespoons of the butter, grease a 12 x 18-inch low-sided baking pan. Arrange the mushrooms side by side in the pan and, using the remaining 2 tablespoons butter, dot the top of each mushroom with about 1/4 teaspoon butter. Add the stock, wine, if using, and remaining 2 tablespoons parsley to the pan. If you like, drizzle the tops of the mushrooms with the oil. Bake until the mushrooms are cooked through and the breadcrumbs are golden brown, about 20 minutes.
- Serve the mushrooms on a warmed platter or divide them among warmed plates. Pour the pan juices into a small saucepan and bring to a boil on top of the stove. Boil until lightly thickened, 1 to 2 minutes. Spoon the juices over the mushrooms, and serve immediately.
Tips:
- Use fresh calamari: Fresh calamari will be firm and have a slightly translucent appearance. Avoid calamari that is slimy or has a strong fishy smell.
- Clean the calamari properly: To clean the calamari, remove the head and tentacles. Then, cut the body into 1-inch rings. Use a sharp knife to score the inside of the rings, being careful not to cut all the way through. This will help the stuffing to adhere to the calamari.
- Use a flavorful stuffing: The stuffing for the calamari can be made with a variety of ingredients, such as bread crumbs, herbs, cheese, and vegetables. Be sure to use a stuffing that is flavorful and moist.
- Cook the calamari properly: Calamari can be cooked in a variety of ways, such as frying, baking, or grilling. Be careful not to overcook the calamari, as it will become tough and rubbery. Calamari is cooked through when it is opaque and the internal temperature reaches 135°F.
Conclusion:
Stuffed calamari is a delicious and versatile dish that can be enjoyed as an appetizer, main course, or side dish. With its tender texture and flavorful stuffing, stuffed calamari is sure to be a hit with your family and friends. So next time you're looking for a seafood dish that is both impressive and easy to make, give stuffed calamari a try.
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