Stuffed Calamari

lidiasitaly.com

Jillbit

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CALAMARI

2 CUPS FINE DRIED BREAD CRUMBS

1 CUP GRATED GRANA PADANO

2 HARD-BOILED EGGS, FINELY CHOPPED

¼ CUP CHOPPED FRESH ITALIAN PARSLEY

¼ CUP EXTRA-VIRGIN OLIVE OIL

¼ TEASPOON KOSHER SALT

½ CUP WHITE WINE, OR AS NEEDED

2 POUNDS MEDIUM CALAMARI (ABOUT 6 INCHES LONG), TUBES ONLY

SAUCE

1 CUP DRY WHITE WINE

¼ CUP EXTRA-VIRGIN OLIVE OIL

½ CUP DRAINED CAPERS IN BRINE

3 CLOVES GARLIC, SLICED

JUICE OF 1 LEMON

1 LEMON, THINLY SLICED INTO HALF-MOONS

3 ANCHOVY FILLETS, CHOPPED

2 TABLESPOONS CHOPPED FRESH ITALIAN PARSLEY

½ TEASPOON KOSHER SALT

¼ TEASPOON CRUSHED RED PEPPER FLAKES

Directions at lidiasitaly.com

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