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Calamaretti Alla Amalfitana

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  • 4 oz Virgin olive oil
  • 1 md Red onion; thinly sliced
  • 4 Garlic cloves; thinly sliced
  • 2 Japanese eggplants; sliced lengthwise into 6 pieces each
  • 2 Roma tomatoes; chopped 1/4" dice
  • Salt; to taste
  • Freshly-ground black pepper; to taste
  • 12 Baby calamari -; (abt 1 1/2 lbs), whole, peeled, and cleaned
  • Juice and zest of 1 lemon
  • 1/8 c Basil chiffonade; (abt 1 bunch basil)


In a 12-inch to 14-inch sauté pan, heat together oil, onion and garlic over medium-high heat until soft, about 8 to 10 minutes. Add eggplant and cook until just softened. Add tomatoes and lemon and season with salt and pepper and cook until they fall apart, about 4 to 5 minutes. Add calamari, season again, and cook until just opaque, about 2 minutes per side. Add basil and toss. Arrange on platter and serve.
Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5713)
Per serving: 283 Calories (kcal); 29g Total Fat; (88% calories from fat); 1g Protein; 7g Carbohydrate; 0mg Cholesterol; 7mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 5 1/2 Fat; 0 Other Carbohydrates
Recipe by: Mario Batali
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