Braised Veal-Stuffed Calamari

Combine bread crumbs and cream to make a paste. Combine mixture with veal, shallot, parsley leaves, lemon zest and a pinch each of salt and pepper. Using the side of a metal spoon, cut the bread crumb mixture into the veal until well combined.

Lightly fill squid tubes with veal mixture, leaving a half-inch at the top of the tube. Close each with a sturdy toothpick.

Heat 1 tablespoon of olive oil over medium heat in a 9-inch skillet (one that is not nonstick, and one that has a tight-fitting lid).

Brown half the squid, 1-2 minutes per side. Remove browned squid, add the other tablespoon of oil to the pan and brown remaining squid.

When all squid is removed from the pan, pour in the wine and raise the heat to medium high. Scrape the bottom of the pan with a wooden spoon to free any browned bits. Let the wine boil for 1 minute, then lower heat to low, add reserved squid, onions and parsley stems. Sprinkle squid with a pinch of salt and pepper.

Cover pan tightly and cook at a low simmer for 1 hour or until calamari is very tender.

cook's notes

The calamari and the sauce are wonderful over rice.