Calamari Neapolitan Style
|Cleaned squid tubes||1 Pound, cut in 1 inch rings and patted dry|
|All purpose flour||1⁄2 Cup (8 tbs)|
|Olive oil||2 Tablespoon|
|Raisins||1⁄3 Cup (5.33 tbs), soaked in 1/2 cup warm water until plump|
|Toasted pine nuts||1⁄3 Cup (5.33 tbs)|
|Garlic||2 Tablespoon, minced|
|Plum tomatoes||1 Cup (16 tbs), chopped|
|Chopped flat leaf parsley||1⁄4 Cup (4 tbs)|
|Lemon juice||1 Tablespoon|
COMBINE THE SQUID RINGS and flour in a small bag, hold the top closed, and toss to coat the squid in the flour.
Remove the squid from the bag, shake off the excess flour, and set aside on a plate.
HEAT THE OLIVE OIL in a large, heavy skillet over medium-high heat.
When hot, add the squid and cook for 1 minute.
Drain the plumped raisins, discarding the water, and add them to the squid with the pine nuts and garlic.
Cook for 1 minute longer, then stir in the tomatoes, parsley, and lemon juice.
SPOON THE SQUID and sauce onto individual plates and serve immediately, with bread or rolls on the side.
Serving size: Complete recipe
Calories 1521 Calories from Fat 600
% Daily Value*
Total Fat 71 g108.8%
Saturated Fat 6.5 g32.6%
Trans Fat 0 g
Cholesterol 1040 mg346.7%
Sodium 243 mg10.1%
Total Carbohydrates 138 g45.9%
Dietary Fiber 10 g40%
Sugars 38.1 g
Protein 87 g173.7%
Vitamin A 50.4% Vitamin C 111.3%
Calcium 28.6% Iron 52.1%
*Based on a 2000 Calorie diet