Joe’s Italian Surf & Turf
SERVES: 4
PREP TIME: 15 minutes
TOTAL TIME: 45-50 minutes
COURSE: Main
Citarella owner Joe Gurrera put a delicious Italian spin on the surf & turf classic. This beautiful dish comes together in about 30 minutes, though it tastes like it’s been simmering all day. Joe likes to eat it as is, but for an even more satisfying meal, serve it over pasta.
Ingredients
- 1/2 pound sweet Italian sausage, removed from casings
- 1/2 pound spicy Italian sausage, removed from casings
- 1 pound cleaned calamari, bodies cut into 1/2-inch rings and tentacles cut in half
- 3 pounds ripe heirloom tomatoes, cut into eighths
- 3 to 4 tablespoons extra-virgin olive oil
- Sea salt and freshly ground pepper to taste
Instructions
- Heat the oil in a large sauté pan over medium-low heat. Add the tomatoes, cover, and cook, stirring occasionally, until the tomatoes soften, about 10 to 15 minutes. Season with salt and pepper to taste.
- Using your hands, crumble the sausage meat into the pan with the tomatoes and stir to combine. Break apart any larger pieces of meat with a wooden spoon. Next add the calamari and stir to combine.
- Cover the pan and cook for 7 to 9 minutes, stirring occasionally, until the sausage is cooked through and the calamari starts to shrink (surprisingly, the calamari doesn’t get overcooked). Then remove the lid and let the liquid reduce until the sauce thickens slightly, about another 2 to 3 minutes. Taste the sauce and adjust the seasoning, if necessary.
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