Ingredients Jump to Instructions ↓

  1. From: aperrin1

  2. (Andy Perrin)

  3. 22 Sep

  4. 24 GMT

  5. 1 1/2 pounds of clean squid

  6. 2/3 of them should be large enough to

  7. stuff)

  8. 3/4c ricotta cheese

  9. 3/4c marsala

  10. 1 shallot

  11. 4 clove garlic

  12. 1/2c dried currants

  13. 1/2 package pine nuts

  14. 1 can tomato puree (you can make your own if you're a purist)

  15. 3/4c olive oil

  16. 1/2c white wine

  17. bread crumbs

  18. oregano

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

  20. Preheat oven to 350F.

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

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

  23. 1/4c of the olive oil, and about 1/4c of bread crumbs. Grind about 1/2 pound of the squid

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

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

  26. mixture.

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

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

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

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

  31. in a baking pan.

  32. 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

  33. 350F for at least

  34. 1 1/4 hours. Enjoy!


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