Thursday, July 30, 2009

Calamari, Gilroy Garlic Festival Style by Val Filice

3 pounds calamari, cleaned and cut
1/3 cup olive oil
1/4 cup white sherry
1 tablespoon crushed fresh garlic
1/2 lemon
1 teaspoon dry basil or 1 tablespoon fresh
1 teaspoon dry oregano or a tablespoon fresh
1/4 teaspoon dry crushed red pepper
Red Sauce ( recipe below)

Red Sauce
1 pound whole, peeled tomatoes, canned or fresh
1 tablespoon olive oil
1/2 green pepper, chopped
1 stalk celery, choppped
1 medium sized yellow onion , chopped
3 cloves fresh garlic, minced

In a large skillet, heat olive oil at high heat. Add wine and sherry and saute crushed garlic. Squeeze the juice of 1/2 lemon into the skillet. Add the lemon rind; sprinkle herbs over and add calamari. Saute calamari about 4 minutes on high heat. DO NOT OVERCOOK

To make the red sauce
Mash tomatoes with potato masher and set aside. In medium sized saucepan, heat oil, add chopped ingredients, and saute until onion is transparent. Add mashed tomatoes and simmer for 30 minutes. Pour red sauce over calamari and heat 1 minute.

Makes 10 servings.

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