Ingredients Jump to Instructions ↓

  1. 2 frozen packages of squid thawed

  2. 2 cups romano cheese

  3. 2 cups bread crumbs

  4. 1/2 cup milk ( more or less as needed)

  5. 3 eggs

  6. 4 tablespoons fresh parsley

  7. 1 1/2 tablespoons salt

  8. fresh ground black pepper

  9. 1 tablespoons raisins optional

  10. 2 tablespoons pine nuts optional

  11. 4 quarts Home made tomato sauce ( make on the watery side)

  12. 1 lb favorite pasta

Instructions Jump to Ingredients ↑

  1. Separate the heads from the bodies of the squid Run a finger up into the mantle and clear out any bones inside Remove the beak located in the center of the tentacles and discard Make stuffing Mix together the bread crumbs the cheese the salt, pepper and parsley.

  2. Taste for seasonings correct it now ( should be very salty at this point)

  3. Add the pine nuts and raisins Add milk a little at a time, enough to hold together Beat the egg and add to mix STUFF THE SQUID before studffing the squid make a test.

  4. To test the stuffing for consistency make a couple of small balls and drop them into your sauce for a few minutes.

  5. They shoule be firm but not dry add some additional milk if the stuffing is to dry and firm.

  6. Add more bread crumbs and cheese if it is too wet.

  7. Stuff each squid with the cheese stuffing no more then half way before sealing by using a small teaspoon or the handle of a small spoon.

  8. Seal Squid opening by weaving a tooth pick 1/4 inch from top Drop into your favorite sauce and simmer for 1 hour serve with your favorite pasta


Send feedback