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RECIPE OF THE MONTH INGREDIENT OF THE MONTH BABBO MENU |
 TWO MINUTE CALAMARI SICILIAN LIFEGUARD STYLE Serves 4 4 tablespoons extra virgin olive oil 2 tablespoons pine nuts 2 tablespoons currants 1 tablespoon hot chili flakes 4 tablespoons caper berries 2 cups basic tomato sauce (see Simple Italian Food, Clarkson Potter 1998) 1 cup Israeli couscous, blanched two minutes and refreshed 1 ½ lbs cleaned calamari, tubes cut into ¼ inch rounds, tentacles halved Salt and pepper to taste 3 scallions, thinly sliced INSTRUCTIONS • In a 12-14 inch saute pan, heat oil until just smoking. Add pine nuts, currants and chili flakes and saute until nuts are just golden brown, about 2 minutes. Add caper berries, tomato sauce, and couscous and bring to a boil. Add calamari, stir to mix and simmer two to three minutes, or until calamari is just cooked and completely opaque. Season with salt and pepper, pour into a large warm bowl, sprinkle with scallions and serve with warm Panelle. |
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