Calamari Ripieni Stuffed Calamari
Ingredients
- 18 medium calamari tubes (6-inches) cleaned, with tentacles reserved for the filling
- 1 1/2 cup fresh bread crumbs
- 6 anchovy fillets, finely chopped
- 2/3 cup freshly grated parmigiano-reggiano or pecorino romano
- 1/3 cup finely chopped fresh italian parsley
- 6 garlic cloves, finely chopped, and divided
- 3 eggs
- 1/4 cup extra virgin olive oil
- 2 cup flour, for dredging
- 2 tablespoon tomato sauce
- 1 cup white wine
- 1 cup fish stock
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