Cook This: Mauro Maccioni’s Stuffed Calamari
June 08, 2012 | East End Eats
Part of the family that owns Le Cirque, Mauro Maccioni writes in on one of his favorite dishes to entertain with in the Hamptons.
When in the Hamptons, I prefer to cook at friends' homes—they open up some good wine and I do the cooking. Last year, for example, I would buy zucchini blossoms from Schmidt’s market in Southampton, stuff them with anchovies and fresh imported mozzarella (also from Schmidt’s), and tempura fry them. I would then go to Cor-J Seafood in Hampton Bays and buy striped bass, littleneck clams, and calamari. The bass and clams were simply baked, but I stuffed the calamari with vegetables and seafood. A dear friend, Franca Franceschini, of the great seafood restaurant Romano in Viareggio, Italy, who allowed me to cook in her kitchen for a summer, inspired this recipe.