restaurant week- thursday

when i worked on this cookbook back in my days as a photo assistant, i knew when this cookbook hit stores it would be an instant classic.  although trattoria grappolo is not a household name, it is one of the california central coast wine country's must eats.  from the amazing fresh baked focaccia to the pizza con salame toscano, head chef leonardo curti has made simple traditional italian cuisine that will knock your socks off.  our favorite, and something we've had many times, is their calamari alla positano.  this calamari stuffed with smoked mozzarella and prosciutto leaves me wanting more and more.  next time you are out wine tasting in the central coast or staying in santa barbara, be sure to stop by this place, you will not be disappointed.  

Calamari alla Positano

(from Trattoria Grappolo)

1 lb. fresh calamari tubes w/ tentacles

1/2 cup grated smoked mozzarella cheese

2 tbs grated parmesan cheese

1 tsp dry oregano

1 clove garlic, minced

2 tbs chopped italian parsley

2 slices prosciutto

olive oil

wash and clean calamari, and separate tubes from the tentacles; set aside in a colander to drain.  in a blender or cuisinart, pulse mozzarella, parmesan, oregano, garlic, parsley and prosciutto until combined.  place the mixture into a piping bag and then fill the calamari tubes.  with a toothpick, attach the tentacles to the bottom of the tube hole and close the opening.  lightly brush the calamari with olive oil.  bring a non stick pan to high heat and add the calamari.  cook each side for approximately 2 minutes.