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LOCATION: Recipes >> Shellfish >> Squid 07

Print this Recipe    Squid 07

Italian Calamari Farciti con Ricotta e Spinaci
Yield: 4 servings

8 lg squid (about 2 pounds)
1 md onion, minced
1 garlic clove, minced
2 T olive oil
1 T butter
1/2 lb fresh spinach, fresh or 1/2 pk Spinach, frozen, thawed
2/3 lb ricotta
1 egg
1 T Italian parsley, chopped
salt to taste
pepper, to taste
1/2 c dry white wine
2 c 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.

Saut the onion and the garlic in 1 tablespoon of the olive oil and
the butter until the onion is soft. Add the tentacles and cook
for 2 minutes. Add the spinach and saut, 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.

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