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Italian Squid with Saffron Sauce
8 lg squid (about 2 pounds)
1 T olive oil
1 sm onion, chopped
1 garlic clove, minced
2 egg yolks
1/2 c parmesan, grated
1/4 lb Prosciutto, diced
1/2 c bread crumbs, fresh
salt to taste
pepper, to taste
2 T fresh parsley, chopped
1 T olive oil
1 sm onion, chopped
1 garlic clove, minced
1 c Roma tomato, chopped and peeled
1 c dry white wine
1 ts crumbled saffron threads
1 bay leaf
1 ts thyme
1/2 ts organo
salt to taste
pepper to taste
2 T Italian parsley, chopped
Clean the squid and chop the tentacles. Heat the oil in a large
frying pan and cook the onion and garlic until soft but not brown.
Add the tentacles and cook for 5 minutes.
In a mixing bowl, combine the egg yolks, Parmesan, ham, bread
crumbs, salt, pepper, and parsley. Add the tentacles and mix
thoroughly.
Stuff the squid with the mixture and close the openings securely
with a toothpick.
Make the sauce. Heat the oil in a heavy fireproof casserole or
frying pan that will hold the squid comfortably in one layer. Saut
the onion and garlic until they are soft. Add the stuffed squid
and the remaining ingredients, except the parsley. Simmer, covered,
for 20 minutes, basting the squid with the sauce, if necessary.
Uncover the squid and cook for 35 minutes longer. Correct the
seasoning and baste frequently. Remove the bay leaf, sprinkle the
squid with the parsley, and serve.
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Squid 08