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Italian Stuffed Squid

  • 3servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B9, B12, H, C
MineralsNatrium, Fluorine, Chromium, Calcium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 6 Squid - (abt 1 lb) (large)

  2. 1/4 cup 36g / 1 1/3oz Italian-style bread crumbs

  3. 2 tablespoons 30ml Minced parsley

  4. 2 teaspoons 10ml Grated Parmesan cheese

  5. 2 teaspoons 10ml Minced garlic

  6. 1 Egg - beaten

  7. Salt - to taste

  8. Freshly-ground black pepper - to taste

  9. 2 Garlic cloves - sliced

  10. 1 Peeled whole tomatoes - (15 oz) - chopped

  11. 1 teaspoon 5ml Basil

  12. 1/2 teaspoon 2 1/2ml Ground oregano

  13. 1/2 teaspoon 2 1/2ml Ground rosemary

  14. 1/4 cup 36g / 1 1/3oz Finely-chopped green pepper

  15. 1/4 cup 59ml Dry white wine

Instructions Jump to Ingredients ↑

  1. Clean squid or tubes and pat dry. If using whole squid, chop tender parts of the tentacles and mix them with the bread crumbs, parsley, cheese, 1 1/2 teaspoons minced garlic, egg and 1 teaspoon vegetable oil to make stuffing. Blend well, add salt and pepper to taste.

  2. Spoon stuffing mixture loosely into each squid tube and close with a toothpick. Do not over stuff because the squid will shrink during cooking.

  3. Add remaining oil to skillet large enough to hold squid in a single layer. Heat oil and cook sliced garlic until golden brown. Arrange the squid in oil and brown all sides lightly.

  4. Add tomatoes, basil, oregano, rosemary, green pepper, remaining minced garlic, wine and salt and pepper to taste. Cover tightly and cook 25 to 30 minutes. Remove toothpick from squid and serve whole or sliced, alone or with pasta.

  5. This recipe yields 3 to 4 servings.

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