Italian Stuffed Squid Hoods
 
 
simple and just so tasty based on a recipe from a good taste magazine 
 
4-1/4 oz.  fresh sourdough breadcrumbs (2 cups)
4-1/4 oz.  goat feta cheese, crumbled
2-7/8 oz.  chopped kalamata olives (1/2 cup)
1 Tbsp  fresh oregano
1   fresh birds eye chili, finely chopped
  salt & freshly ground black pepper
6 small  cleaned squid, hoods
  olive oil flavored cooking spray
  baby romaine lettuce, leaves washed
  lemon wedges, to serve
  toasted bread, to serve
 
4   servings
 
combine the breadcrumbs, feta, olives, chili and oregano in a bowl and 
season with salt and pepper. 
spoon the mixture into the squid hoods and close the ends with toothpicks to 
secure. 
lightly spray with oil. 
preheat a grill pan or frypan preferably non stick and cook the squid heads 
for about 2 mins each side till cooked but be careful not to overcook or 
they will be tough. 
divide the lettuce leaves among 4 serving plates. 
cut the squid into thick slices and arrange on the lettuce and serve with 
lemon wedges and toast. 
 
 
-- 
(ID: 2573) Mirror: rec.food.recipes: Tue, May 17, 2005


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