tag:blogger.com,1999:blog-60170449415772824422024-03-09T02:44:44.512+07:00Seafood Recipesseafood , recipes, shrimps,clams , oyster, squid, crabsUnknownnoreply@blogger.comBlogger1125tag:blogger.com,1999:blog-6017044941577282442.post-58798756073540664562010-04-21T12:10:00.000+07:002011-12-15T00:49:11.612+07:00Stuffed SquidIngredients: <br />
1.5 pounds of clean squid (at least 2/3 of them should be large enough to <br />
stuff) <br />
3/4c ricotta cheese <br />
3/4c marsala <br />
1 shallot <br />
4 clove garlic <br />
1/2c dried currants <br />
1/2 package pine nuts <br />
1 can tomato puree (you can make your own if you're a purist) <br />
3/4c olive oil <br />
1/2c white wine <br />
bread crumbs <br />
oregano <br />
Wood toothpicks (I know, it's low class, but it works)<br />
<br />
Preheat oven to 350F.<br />
<br />
To make the stuffing, chop the shallot and garlic and soak them, together <br />
with the currants, in the marsala overnight. In the morning, add the <br />
ricotta cheese, 1/4c of the olive oil, and about 1/4c of bread crumbs. <br />
Grind about 1/2 pound of the squid (including the tentacles and smaller <br />
bodies) in a food processor and add the above mixture. Blend them together <br />
in the food processor. Fold in the pine nuts by hand and refrigerate the <br />
mixture.<br />
<br />
Lay the squid bodies on a board and, one by one, put a dollop of the <br />
stuffing on each. Then wrap the bodies around the stuffing and close with <br />
wood toothpicks. (I've not been able to find still-whole squid; I guess <br />
one could stuff them that way if you can find them.) Put the stuffed squid <br />
in a baking pan.<br />
<br />
Cover the squid in the pan with a mixture of the tomato puree, wine, and <br />
the rest of the olive oil, and sprinkle bread crumbs on top of the whole <br />
pan. Bake at 350F for at least 1.25 hours.Unknownnoreply@blogger.com0