Stuffed Squid (2) Collection
calamari estofado 
calamari farciti con ricotta e spinaci 
 
on mon, 2 august, trisha theison said this about that: 
 
> i need a recipe for real italian stuffed squid. help, please! 
 
mmmmm----- recipe via meal-master (tm) v8.05 
 
title: calamari estofado 
categories: seafood, italian 
yield: 6 servings 
 
2 lb.  medium squid
1/2 cup  bread crumbs
1/4 cup  grated romano cheese
1 Tbsp  chopped parsley
2   eggs
1   minced garlic clove
  salt
  black pepper
  olive oil
  tomato sauce
 
wash and clean squid thoroughly and drain well, but leave whole. combine 
bread crumbs, cheese, parsley, eggs, garlic, salt and pepper. mix and 
blend well together. stuff bodies of squid and sew opening. brown in hot 
olive oil until they start to turn slightly pink. remove from pan and 
place in tomato sauce. cook until tender. serve over pasta. 
 
mmmmm 
 
mmmmm----- recipe via meal-master (tm) v8.05 
 
title: calamari farciti con ricotta e spinaci 
categories: seafood, italian 
yield: 4 servings 
 
8 large  squid (about 2 pounds)
1 medium  onion, minced
1   garlic clove, minced
2 Tbsp  olive oil
1 Tbsp  butter
1/2 lb.  fresh spinach, or 1/2 package thawed frozen spinach
2/3 lb.  ricotta cheese
1   egg
1 Tbsp  chopped italian parsley
  kosher salt, to taste
  pepper, to taste
1/2 cup  dry white wine
2 cup  canned italian tomatoes
1   lemon, quartered
 
if using fresh spinach, trim stems and wash. if using frozen, squeeze 
dry. preheat the oven to 375 degrees. clean the squid and chop the 
tentacles finely. set them aside. 
 
sauté the onion and the garlic in one tablespoon of the olive oil and the 
butter until the onion is soft. add the tentacles and cook for two 
minutes. add the spinach and sauté, stirring, until it has wilted. drain 
off any extra liquid and cool the spinach. 
 
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. stuff the mixture loosely into the squid and close the 
openings securely with a toothpick. 
 
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. 
 
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. 
serve the squid with lemon quarters. 
 
do not overstuff the squid or they may split while they cook. rice and 
braised fennel go well with this dish. 
 
mmmmm 
 
-- 
sam waring <curmu...@curmudgn.net> 
y!m the_curmudgn; aim thecurmudgn 
 
 
-- 
 
 
(ID: 6723) Mirror: rec.food.recipes: Tue, Aug 3, 2004


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