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.
Mauro Maccioni’s Stuffed Calamari
SERVES FOUR
8 three-inch calamari
1 zucchini
1 carrot
1 shallot
2 garlic cloves, smashed
1/3 cup breadcrumbs
3 to 4 basil leaves
Pinch of red pepper
Olive oil
Clean calamari, ensure bone has been removed, and chop off legs. Set bodies aside and dice legs finely.
Chop zucchini, carrot, and shallot into quarter-inch cubes and toss with diced legs. Chop basil and add to mixture, along with red pepper. Heat a pan to medium and add a few turns of oil and garlic cloves. Bring to a simmer, remove garlic, and add calamari mixture. Sauté for approximately seven minutes, turn off heat, add breadcrumbs, and let cool.
Preheat oven to 350 degrees. Stuff cooled mixture into reserved calamari bodies until they are plump. Use a toothpick to seal the end.
Add a few turns of oil to a casserole pan, lay stuffed calamari in the pan, and season with salt and pepper. Pour in a quarter cup of water, cover with foil, and bake for approximately 20 minutes. Remove foil and bake for an additional ten minutes to brown.
Serve with diced tomatoes, a dash of olive oil, and basil leaves
