Stuffed Squid

cc.swarthmore.edu (Andy Perrin)

22 Sep

24 GMT

1 1/2 pounds of clean squid

2/3 of them should be large enough to

stuff)

3/4c ricotta cheese

3/4c marsala

1 shallot

4 clove garlic

1/2c dried currants

1/2 package pine nuts

1 can tomato puree (you can make your own if you're a purist)

3/4c olive oil

1/2c white wine

bread crumbs

oregano

Wood toothpicks (I know, it's low class, but it works)

Preheat oven to 350F.

To make the stuffing, chop the shallot and garlic and soak them, together

with the currants, in the marsala overnight. In the morning, add the

1/4c of the olive oil, and about 1/4c of bread crumbs. Grind about 1/2 pound of the squid

bodies) in a food processor and add the above mixture. Blend them together

in the food processor. Fold in the pine nuts by hand and refrigerate the

mixture.

Lay the squid bodies on a board and, one by one, put a dollop of the

stuffing on each. Then wrap the bodies around the stuffing and close with

wood toothpicks. (I've not been able to find still-whole squid; I guess

one could stuff them that way if you can find them.) Put the stuffed squid

in a baking pan.

Cover the squid in the pan with a mixture of the tomato puree, wine, and the rest of the olive oil, and sprinkle bread crumbs on top of the whole

350F for at least

1 1/4 hours. Enjoy!