Squid stuffed with ricotta and spinach
Yield: 4 servings
Ingredients:
- 8 lg Squid (about 2 pounds) 2/3 lb Ricotta
- 1 Medium-sized onion minced 1 Egg
- 1 Garlic clove minced 1 tb Chopped Italian parsley
- 2 tb Olive oil -leaves
- 1 tb Unsalted butter Coarse salt and freshly
- 1/2 lb Fresh spinach
Instructions:
trimmed of -ground pepper to taste -stems and washed or 1/2 1/2 c Dry white wine -package frozen 2 c Canned Italian tomatoes Thawed 1 Lemon quartered SQUID STUFFED WITH RICOTTA AND SPINACH Do not overstuff the squid or they may split while they cook. Rice and braised fennel go well with this dish. 1. Preheat the oven to 375 degrees. Clean the squid and chop the tentacles finely. Set them aside. 2. Saute 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 saute stirring until it has wilted. Drain off any extra liquid and cool the spinach. 3. 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. 4. Stuff the mixture loosely into the squid and close the openings securely with a toothpick. 5. 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. 6. 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. Yield: 4 servings.
