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Calamari Steaks Stuffed with Sausage and Fennel

This week FLAVORS was a bit of a challenge. There's not a lot of squid in the desert. I was able to find calamari steaks, so I decided to try something I thought sounded interesting, as I am not a fan of tomato-based sauces. The results were delicious, and I would definitely make this again!

Stuffed%20Calamari%20Steaks%202.jpg

2 large calamari steaks
2 plus 1 T. olive oil
1 bulb fennel, finely chopped
1/4 c. chopped onion
4 oz. hot Italian sausage
1/2 c. bread crumbs
1/4 c. grated Romano or Parmigiano cheese
1 cup white wine

In 2 T. olive oil, saute sausage, fennel, and onion until sausage is browned, and vegetables have softened. Remove from heat. In a bowl, add bread crumbs and cheese to sausage mixture. Stuff the calamari steaks, and tie with kitchen string. In a clean skillet, heat 1 T. olive oil. Brown the rolled, stuffed calamari on all sides. Add white wine and cook 30 minutes.

Stuffed%20Calamari%20Steaks.jpg

Plate the calamari rolls, add remaining stuffing to reduced wine and pour over calamari as a sauce.

Stuffed%20Calamari%20Steaks%203.jpg

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