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Farfalla
DeDouglas (Bowtie Pasta Douglas)
Stuffed Calamari over Linguine
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Farfalla
DeDouglas (Bowtie Pasta Douglas)
(Junior Delight)
created for Douglas Kennedy
by Emanuella Angelo
This is a recipe that requires the help of a parent or adult friend, but well worth the effort.
You need: 1 chicken breast & 1/2 chicken breast break or cut into strips of cubes (ask an adult to help cut).
1 Tablespoon of olive oil, a pinch of salt and pepper, and basil, shiitake mushrooms, one cup of chicken stock-homemade or bought at store.
One can of frozen package of green peas or fresh peas sauté in the olive oil (ask adult for help when using stove).
A clove of garlic cut in pieces, salt, pepper and a little basil.
Place cut up chicken pieces, and cut up shiitake mushroom and place chicken broth in this pan and add sautéed butter (ask adult for help if using stove).
Cook for a while and reduce mixture. Add peas and a bowlful of bowtie pasta (cook with an adult on stove).
Separately sprinkle some Parmesan cheese (pine nut optional) and what a dish you have made!
Stuffed Calamari over Linguine
Serves 4 adults
Ingredients:
2 1/2 lbs. Calamari, tubes only
12 c. Foccacia Bread Crumbs*
1/8 c. Capers
1/8 c. Calamita Olives, chopped
8 Anchoives
Salt and Pepper
1/4 c. White Wine
1 1/2 c. Olive Oil
4 cloves Garlic, chopped fine
4 cloves Garlic, sliced
2 tbls. Italian Parsley, chopped fine
2 tbls. Basil, chopped fine
2 lbs. Linguine
3 c. prepared Marinara Sauce
* If you don't have foccacia bread, use French or crusty Italian bread.
Preparation:
Wash and clean calamari tubes, removing backbone and tail fins. Pick out the larger tubes for stuffing and the smaller tubes for slicing into rings.
In a large bowl mix bread crumbs, olives, anchovies, capers and 1/2 cup of the olive oil. Add basil, parsley, and white wine, and season mixture with salt and pepper. Make sure mixture is moist (add wine or water by tablespoon if too dry).
Using a funnel, fill the large calamari tubes with the stuffing. Don't overstuff them or they will burst when cooking. Seal the top with a toothpick and blanch the stuffed calamari in boiling water five minutes or until tender.
In a sauté pan heat oil and brown the garlic. Add the calamari rings and stuffed calamari, removing the toothpicks first and sauté for a minute or two, stirring. Add marinara sauce and let simmer for ten minutes, covered.
Meanwhile, prepare the pasta by boiling according to directions. Drain and put in a large serving dish. Serve calamari over linguine.