Calamari Steaks with Parmigiano

This recipe is almost like Chicken Parmigiano, but it uses calamari steaks, and is much quicker and easier to make. It is not baked, and the uniform texture of the steaks allows the breading to adhere nicely. Serve over your favorite pasta with extra sauce, if desired.

Ingredients :
• 4 calamari tubes
• ¾ cup Italian seasoned bread crumbs
• ¼ cup grated Parmesan cheese
• ¼ cup milk
• 2 cloves garlic, minced
• 3 tablespoons olive oil
• 1 ½ cups spaghetti sauce
• 4 slices provolone cheese

Directions :
1. Slice the calamari tubes open so they can lay flat. Rinse and pat dry; set aside. Mix the bread crumbs and Parmesan cheese together in a pie tin or on a plate. Pour the milk into a separate dish. Dip the calamari steaks in milk, then press into the bread crumb mixture to coat.
2. Heat the olive oil in a large skillet over medium-high heat until hot. Quickly add the steaks and cook until golden brown on each side, about 3 minutes per side. They should be golden brown but be careful not to over cook or they will be tough.
3. Reduce heat to low and add garlic and then spaghetti sauce to the pan. Top each steak with a slice of provolone cheese. Cover with a lid just until the cheese has melted, about 2 minutes.

For 4 servings


Amount Per Serving Calories : Calories: 400 | Total Fat: 22.2g | Cholesterol: 116mg

Stuffed Calamari

Calamari tubes are stuffed with seafood and baked in a rich cream sauce before serving over a bed of linguine. This is probably the best calamari, if not the best entree, you'll ever have!

Ingredients :
• 12 calamari tubes
• 2 green onions, finely chopped
• 6 cloves garlic, minced
• ½ pound chopped cooked shrimp meat
• ½ pound cooked crabmeat, diced
• 1 tablespoon lemon juice
• ¾ cup butter
• 12 ounces cream cheese, cut into cubes
• 2 cloves garlic, minced
• 3 cups milk
• 10 ounces freshly grated Parmesan cheese
• 1 pinch ground black pepper
• ¾ cup freshly grated Romano cheese
• 1 (8 ounce) package linguine pasta

Directions :
1. Preheat the oven to 350°F (175°C). Rinse the calamari tubes and pat dry.
2. In a large bowl, stir together the onions, 6 cloves of the garlic, shrimp, crabmeat and lemon juice. Spoon some of this mixture into each squid tube and seal the ends by 'sewing' with a toothpick. Arrange in a single layer in the bottom of a 9 x 13 inch baking dish. Set aside.
3. Melt the butter in a saucepan over medium heat. Stir in cream cheese and 2 cloves of garlic. Cook and stir until cream cheese has melted. Gradually whisk in the milk. Cook until heated through and then remove from the heat and stir in the Parmesan cheese and pepper. Pour over all of the calamari tubes in the baking dish. Sprinkle about 2 tablespoons of Romano cheese on top of each one.
4. Bake uncovered until the cheese is browned and sauce is bubbly. While the calamari is baking, Bring a large pot of lightly salted water to a boil. Add linguine pasta, and cook until al dente, about 8 minutes. Drain. Serve the stuffed calamari and sauce over a bed of linguine.

For 6 servings

Amount Per Serving Calories : Calories: 1019 | Total Fat: 65.6g | Cholesterol: 479mg