Ingredients
Serves 4
Stuffed Calamari in Sauce
100 g ciabatta bread
100 g skinless white-fleshed fish fillets
100 ml olive oil
1 onion, finely chopped
2 garlic cloves, thinly sliced
80 ml (1/3 cup) white wine
2 tbsp coarsely chopped flat-leaf (Italian) parsley leaves
2 eggs, hard-boiled, peeled and chopped
6 river calamari tubes (each about 8 cm long), cleaned
60 g butter
Chicken Casserole
60 ml (¼ cup) olive oil
4 chicken drumsticks
4 chicken thighs, bone in, skin on
1 onion, sliced
1 large zucchini (courgette), finely chopped
45 g (¼ cup) black olives
1 desiree potato, peeled and finely chopped
3 garlic cloves, thinly sliced
1 small handful flat-leaf (Italian)
Parsley leaves, chopped
1 small handful basil leaves
1 tbsp brown mustard seeds
1 tbsp drained green
Peppercorns in brine
400 g tinned chopped tomatoes
1 quantity basic polenta (see below)
Poor man’s parmesan to serve (see below)
Poor Man's Parmesan
Makes 2 cups
125mL olive oil
1 cup coarsely chopped flat leaf parsley leaves
4 anchovy fillets
160g (2cups) fresh coarse sourdough breadcrumbs
Basic Polenta
Serves 4
750 ml (3 cups) vegetable stock
120 g butter, chopped
150 g (1 cup) coarse polenta
Method
Stuffed Calamari in Sauce
Cut the ciabatta into slices and toast on both sides. Cool, then place in a food processor and process until coarse breadcrumbs form. Transfer to a bowl and set aside.
Place the fish fillets in a food processor and process until smooth. Set aside.
Heat 2 tablespoons of the oil in a frying pan over low–medium heat. Add the onion and garlic and cook for 4–5 minutes or until lightly caramelised. Add half of the wine and simmer until reduced and sticky. Add three-quarters of the parsley and simmer for another 2 minutes. Transfer to a bowl and allow to cool. Add the breadcrumbs, fish purée and chopped egg to the cooled onion mixture, season to taste with sea salt and freshly ground black pepper and combine well.
Do not overwork or the stuffing will be too dense. If the stuffing seems a little dry, add a little extra wine.
Preheat the oven to 160°C.
Spoon the stuffing into the calamari tubes, making sure not to overfill them or they will split during cooking. Secure the ends with toothpicks.
Place the remaining oil and the calamari in a large cold ovenproof frying pan and place over medium heat. Cook the calamari until they are just opaque all over. Add the remaining wine, then bake for 15 minutes or until just cooked through. Remove the calamari from the pan and set aside. Add the butter and remaining parsley to the pan and season to taste. Swirl the butter, then return the calamari to the pan and gently coat with the sauce.
Note: River calamari live in freshwater and are smaller than their seawater cousins. There is no need to remove their skins when preparing them.
Spezzatino di pollo (Chicken Casserole)
Heat 2 tablespoons of the oil in a large heavy-based saucepan over medium–high heat. Cook the chicken, in batches, until lightly browned all over, then remove from the pan.
Add the remaining oil to the pan, then add the onion, zucchini, olives, potato and garlic and cook for 8–10 minutes or until lightly coloured. Return the chicken to the pan, add the herbs, mustard seeds and peppercorns and combine well. Add the tomato and season to taste with sea salt and freshly ground black pepper. Cover, reduce the heat to as low as
possible and simmer for 2 hours or until the chicken is succulent but not dry.
Serve the chicken and sauce on top of the polenta and scatter over a little of the poor man’s parmesan.
Poor Man's Parmesan
Heath the oil in a large frying pan over low heat. Add the parsley and cook until crisp. Add the anchovies and stir until they dissolve. Add the breadcrumbs and cook, stirring continuously, until golden and crisp. Remove from the heat, season to taste with freshly ground black pepper and cool.
Basic Polenta
Place the stock and butter in a large heavy-based saucepan over medium heat and season to taste with sea salt and freshly ground black pepper. Bring to a simmer, then, while whisking continuously, gradually pour in the polenta. Bring to a simmer again, then reduce the heat to low and cook, stirring continuously with a wooden spoon, for 30 minutes or until thickened.
Pour onto a large wooden board and allow to rest for 5 minutes before serving.