It’s so traditional here in the northeast to eat a Sunday supper. It gathers family and friends first and foremost. It’s about seeing everyone and enjoying life. But never underestimate the food that’s brought to a Sunday supper table. It’s a slow cooked indulgent kind of day. The prime ingredient is love. Sundays here in NYC means the parks are packed and esplanades are filled with people and pets. No matter the weather people get out and about but not for hustle and bustle. Sunday is all about that stroll. It’s about heading over to moms house or checking on that friend. Things really slow down on Sunday. The star of the day is the meal. Mom will put up the gravy or sauce as it’s debatably referred to. Today I put up my sauce because without the meat I personally call it sauce . Gravy is that tomato sauce you simmer with meats all day. Traditionally meatballs, sausage and braciole are slow simmered. I break tradition this Sunday. I’m making stuffed calamari. Still acceptable in most NYC Italian households, I do believe. As progressive as it may be we are eating good today, lol.
2 lbs top catch or fisherman prime cleaned frozen calamari (This is absolutely the best).
1 or 2 cloves of garlic
2 cans whole San Marzano whole tomatoes
1 cup red wine (preferably the one you are drinking)
2 tbsp butter
Pinch of crushed red pepper (optional)
Fresh basIl and parsley (a handful)
2 or 3 tablespoons of tomato paste
1/3 cup kalamata or Moroccan pitted olives about 1/2 cup
2 cups cups GF bread crumbs I use 4c brand
1/4 cup freshly grated Pecorino Romano cheese
1/3 cup rinsed capers
1 1/4 cups of chopped tiny shrimp (I use frozen and thawed. The canned variety is awful in opinion)
olive oil (enough to add to bread crumb mixture for moisture, this will vary)
Start tomato sauce by sautéing the garlic clove in olive oil with some crushed red pepper, basil, parsley and sea salt. Add in tomatoes and 1 cup red wine. Bring to a simmer then to smash up whole tomatoes and stir in butter. Simmer for at least 1 hour.
Mix bread crumbs with all remaining ingredients except for the calamari. You can chop up the tiny tentacles and use now but I toss them in at the end. Take the calamari tubes and pry open to stuff with the mixture. Doing this while it’s semi frozen it the easiest. And be sure to use your hands and plunge the stuffing into the calamari tubes with your thumbs. This will certainly be a time saver. Forget spooning or any clever technique you might have. Getting your hands into this works best.
In a roasting pan place in stuffed Calamari and cover with tomato sauce. Toss in those tentacles as well.
Bake in oven until very tender. Sprinkle top with some extra bread crumb and broil for a few additional minutes until toasted. It’s done, just eat and enjoy!
Please note the amounts in this recipe are an estimation. Making this dish is about putting in what you like. I know some people who commonly add in pine nuts or diced potatoes. Instead of the tomatoe sauce you can use a lemon butter sauce and just pour that over and bake. So like I always suggest, do as you like with with your recipes. Add the love!
Live, eat, share, gluten-free and Fodmapish.