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  1. Exported from MasterCook

  2. 4 Preparation Time :

  3. Categories : Italian Seafood

  4. Amount Measure Ingredient -- Preparation Method -- -- --

  5. 8 lg Squid (about 2 pounds)

  6. 1 Medium-sized onion, minced

  7. 1 Garlic clove, minced

  8. 2 tb Olive oil

  9. 1 tb Unsalted butter

  10. 1/2 lb Fresh spinach, trimmed of

  11. -stems and washed, or 1/2

  12. -package frozen,

  13. Thawed 2/3 lb Ricotta

  14. 1 Egg

  15. 1 tb Chopped Italian parsley

  16. -leaves

  17. Coarse salt and freshly

  18. -ground pepper to taste

  19. 1/2 c Dry white wine

  20. 2 c Canned Italian tomatoes

  21. 1 Lemon, quartered

  22. SQUID STUFFED WITH RICOTTA AND SPINACH

  23. Do not overstuff the squid or they may split while they cook. Rice and braised

  24. fennel go well with this dish.

  25. 1. Preheat the oven to 375 degrees. Clean the squid and chop the

  26. tentacles finely. Set them aside.

  27. 2. Saute the onion and the garlic in 1 tablespoon of the olive oil and the

  28. butter until the onion is soft. Add the tentacles and cook for 2 minutes.

  29. Add

  30. the spinach and saute, stirring, until it has wilted. Drain off any extra

  31. liquid and cool the spinach.

  32. 3. In a mixing bowl, combine the ricotta, egg, parsley, and the cooled

  33. spinach

  34. mixture. Mix thoroughly and season with salt, pepper, and hot pepper

  35. flakes.

  36. 4. Stuff the mixture loosely into the squid and close the openings

  37. securely with a toothpick.

  38. 5. Use the remaining tablespoon of olive oil to grease a rectangular

  39. baking dish large enough to hold the squid comfortably in one layer.

  40. Arrange the squid in the dish and add the wine and tomatoes. Season with

  41. salt, pepper and more hot pepper flakes, if you wish.

  42. 6. Bake for 40 to 45 minutes, or until the squid is tender and the sauce

  43. 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.

  44. Serve the squid with lemon quarters.

  45. Yield: 4 servings. - - - - - - - - - - - - - - - - - -

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