Seafood Recipes


google search for Seafood Recipes

Return to Master Book Index.

Page
81 82 83 84 85

Quick Jump
1 21 42 62 83

Stuffed Squid  
Stuffed Squid  
From: aperrin1@cc.swarthmore.edu (Andy Perrin)  
Date: Wed, 22 Sep 1993 20:53:24 GMT  
Ingredients:  
1.5 pounds of clean squid (at least 2/3 of them should be large enough to  
stuff)  
3
3
1
4
1
1
1
3
1
/4c ricotta cheese  
/4c marsala  
shallot  
clove garlic  
/2c dried currants  
/2 package pine nuts  
can tomato puree (you can make your own if you're a purist)  
/4c olive oil  
/2c white wine  
bread crumbs  
oregano  
Wood toothpicks (I know, it's low class, but it works)  
Preheat oven to 350F.  
To make the stuffing, chop the shallot and garlic and soak them, together  
with the currants, in the marsala overnight. In the morning, add the  
ricotta cheese, 1/4c of the olive oil, and about 1/4c of bread crumbs.  
Grind about 1/2 pound of the squid (including the tentacles and smaller  
bodies) in a food processor and add the above mixture. Blend them together  
in the food processor. Fold in the pine nuts by hand and refrigerate the  
mixture.  
Lay the squid bodies on a board and, one by one, put a dollop of the  
stuffing on each. Then wrap the bodies around the stuffing and close with  
wood toothpicks. (I've not been able to find still-whole squid; I guess  
one could stuff them that way if you can find them.) Put the stuffed squid  
in a baking pan.  
Cover the squid in the pan with a mixture of the tomato puree, wine, and  
the rest of the olive oil, and sprinkle bread crumbs on top of the whole  
pan. Bake at 350F for at least 1.25 hours. Enjoy!  
amyl  
http://www.cs.cmu.edu/~mjw/recipes/seafood/stuffed-squid.html [12/17/1999 11:56:00 AM]  


Page
81 82 83 84 85

Quick Jump
1 21 42 62 83