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