Calamari Ripieno Alla Griglia

Yields:	4 servings
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	Preparation	10 minutes
	Cooking	35 minutes
	Ready In	45 minutes

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Ingredients

8	large	calamari	whole
4	tablespoons	olive oil, extra-virgin
4	cloves	garlic	sliced
1/2	cup	sundried tomatoes	chopped
1 1/2	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.

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Member Review

Eggplant Parmesan

This stuff is GREAT!!! It's better than any eggplant parmesan I've ever had in a restaurant. My husband was a little skeptical about eating eggplant, but he took one taste, said "WOW!" and then had three helpings. It's not too hard to make either--the most time consuming part was breading and frying the eggplant.