Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 8 large squid -- (about 2 pounds)

  3. 1 medium-sized onion -- minced

  4. 1 garlic clove -- minced

  5. 2 tablespoons olive oil

  6. 1 tablespoon unsalted butter

  7. 1/2 pound fresh spinach -- trimmed of

  8. - stems and washed -- or 1/2

  9. - package frozen thawed 2/3 pound ricotta

  10. 1 egg

  11. 1 tablespoon chopped Italian parsley

  12. - leaves

  13. coarse salt and freshly

  14. - ground pepper to taste

  15. 1/2 cup dry white wine

  16. 2 cups canned Italian tomatoes

  17. 1 lemon -- quartered

Instructions Jump to Ingredients ↑

  1. SQUID STUFFED WITH RICOTTA AND SPINACH Do not overstuff the squid or they may split while they cook. Rice and braised fennel go well with this dish.

  2. Preheat the oven to 375F. Clean the squid and chop the tentacles finely. Set them aside.

  3. Sauté‚the onion and the garlic in 1 tablespoon of the olive oil and the butter until the onion is soft. Add the tentacles and cook for 2 minutes.

  4. Add the spinach and saute, stirring, until it has wilted. Drain off any extra liquid and cool the spinach.

  5. In a mixing bowl, combine the ricotta, egg, parsley, and the cooled spinach mixture. Mix thoroughly and season with salt, pepper, and hot pepper flakes.

  6. Stuff the mixture loosely into the squid and close the openings securely with a toothpick.

  7. Use the remaining tablespoon of olive oil to grease a rectangular baking dish large enough to hold the squid comfortably in one layer. Arrange the squid in the dish and add the wine and tomatoes. Season with salt, pepper and more hot pepper flakes, if you wish.

  8. Bake for 40 to 45 minutes, or until the squid is tender and the sauce has thickened. If there is too much sauce, raise the oven temperature and allow the liquid to reduce. If there is too little, add more white wine.

  9. Serve the squid with lemon quarters.


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