One Hour Calamari in Umido with Ramp Bruchetta

3 lb. clean calamari
8 tbsp. extra-virgin olive oil, divided
10 cloves garlic, peeled
1 tbsp. crushed hot chilies
1 cup dry white wine
2 cups Basic Tomato Sauce (see recipe)
2 bunches ramps, clean and whole
1 bunch marjoram, leaves only
4 slices country bread (thick slices)

Directions:

Preheat grill. Check calamari for any cartilage and cut into 1-inch pieces. Place calamari in a 6-quart saucepan and add olive oil, garlic cloves, chilis, wine and tomato sauce and bring to a boil. Lower heat to a high simmer and cook 1 hour. Meanwhile, place ramps on grill until wilted, about 1 minute. Remove and allow to cool. Chop cooled ramps into 1/2-inch pieces, place in a mixing bowl with remaining oil and marjoram leaves and stir to blend. When calamari is tender, season with salt and pepper. Place bread on grill and toast. Remove and spoon ramp mixture over bread, divide calamari among four bowls, top with a bruschetta and serve.

User Reviews:

This is a great recipe I make it often but its Mario batalis recipe from his cookbook. By the way put a wine cork in the sauce it makes the calamari even more tender

Submitted by rocky on December 03, 2001

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