Luigi® Stuffed Calamari
Luigi® Stuffed Calamari
Directions
- For the sauce heat a saucepan over medium heat add butter, garlic, onion and cook until garlic is light gold.
- Pour in red wine and reduce by ¼ to burn alcohol off from wine. Add tomatoes with juice to pan.
- Add olives, capers, salt, and red pepper flakes. Simmer gently over moderate heat for 20 minutes.
- Adjust seasonings and add chopped parsley, basil, green onion, and oregano. Stir to combine then reserve warm for service.
- For the filling heat olive oil in saucepan over medium heat then add onion, garlic, spinach, artichoke, salt, and pepper. Cook stirring for 4-5 minutes.
- Pour in cream and reduce by a third. Whisk in parmesan cheese until combined.
- Remove from heat and add breadcrumbs to desired thickness. Cool and reserve.
- Stuff squid tubes with stuffing and refrigerate overnight.
- Melt three tablespoons of butter in a sauté pan over medium high heat. Add stuffed tubes to pan and brown on each side for 1-2 minutes. Remove from pan and slice into wheels.
- Ladle sauce on plate or bowl and slice two tubes then fan out for a serving.
Ingredients
- 8 ea Luigi® 5-7 oz squid tube
- 1 cup Peak Fresh Produce® Spinach, chopped
- 1/2 cup Roma® Artichoke Hearts, Quartered, chopped
- 1 tsp Peak Fresh Produce® Garlic, minced
- 1/2 tsp Roma® Italian Seasoning
- 1/2 cup Nature's Best Dairy® Cream, Heavy
- 1/4 cup Roma® Italian breadcrumbs
- 2 tbsp Roma® Cheese, Parmesan, grated
- 1/4 ea Peak Fresh Produce® Onion(s), Yellow, small dice
- 1 1/2 tbsp Roma® Oil, Olive
- 2 tbsp Nature's Best Dairy® Butter, Unsalted
- 1 tbsp Peak Fresh Produce® Garlic, minced
- 1/4 cup Piancone® red cooking wine
- 1/2 ea Peak Fresh Produce® Onion(s), Red, small dice
- 3 cups Luigi® Crushed Tomatoes
- 4 tbsp Roma® Olives, Kalamata, pitted, cut in half
- 2 tsp Roma® Capers
- 1/4 tsp sea salt
- 1 tsp Roma® Crushed Red Chili Flakes
- 2 tbsp Peak Fresh Produce® Parsley, Fresh, coarsely chopped
- 1 tsp Peak Fresh Produce® Basil, chopped
- 1 tsp Peak Fresh Produce® Oregano, chopped
- 3 tbsp Peak Fresh Produce® Onion(s), Green, chopped
- 3 tbsp Nature's Best Dairy® Butter, Unsalted
Chef Lonnie Varisco - Corporate Executive Chef, Performance Foodservice.
