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Calamari Ripieno Alla Griglia

 

23

Yield

4

servings

Prep

10

min

Cook

35

min

Ready

45

min

Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
 

Ingredients

8 large calamari
whole
*
4 tablespoons olive oil, extra-virgin
4 cloves garlic
sliced
½ cup sundried tomatoes
chopped
1 ½ cups bread crumbs
toasted
1 bunch thyme
leaves only
*
4 each scallions, spring or green onions
sliced
1 bunch italian parsley
chopped
2 each italian plum (roma) tomatoes
diced
1 bunch chives
sliced
*

Directions

Remove tentacles and clean calamari, leaving as whole as possible.

Set tentacles aside.

Place calamari in an 8-quart pot and cover with water.

Place over high heat and bring to a boil.

Cook for one hour until quite tender, drain and cool.

Meanwhile, heat 4 tablespoons oil in a 10 to 12-inch sauté pan until smoking.

Add garlic and sundried tomatoes and cook until light golden brown.

Add bread crumbs and continue cooking until well mixed.

Remove from heat and allow to cool.

Add thyme, scallions and parsley and stir to mix.

Preheat grill.

Stuff cool calamari and season with salt and pepper.

Brush stuffed calamari and tentacles with 1 tablespoon olive oil and place on grill.

Cook until nicely barbecued, about 10 minutes, turning once.

Meanwhile, in a small mixing bowl, place tomatoes, remaining oil and chives and season with salt and pepper.

Remove calamari to plate, top with spoonfuls of tomato sauce and serve.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 161g (5.7 oz)
Amount per Serving
Calories 32643% of calories from fat
 % Daily Value *
Total Fat 16g 24%
Saturated Fat 2g 12%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 454mg 19%
Total Carbohydrate 13g 13%
Dietary Fiber 4g 18%
Sugars g
Protein 16g
Vitamin A 40% Vitamin C 60%
Calcium 14% Iron 23%
* based on a 2,000 calorie diet How is this calculated?

 

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