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Cheesy Stuffed Squid

Italian.Chef's picture
Ingredients
  Squid hoods 4 Small, cleaned
  Olive oil 2 Tablespoon
  Garlic 1 Clove (5 gm), crushed
  Canned italian peeled tomatoes 14 Ounce, mashed (Undrained, 440 Gram)
  Dried rosemary 12 Teaspoon
  Dry white wine 2 Fluid Ounce (60 Milliliter)
  Sugar 1⁄2 Teaspoon
  Freshly ground black pepper To Taste
For stuffing
  Breadcrumbs 1 1⁄2 Ounce (Made From Stale Bread, 45 Gram)
  Chopped fresh parsley 4 Tablespoon
  Ricotta cheese 4 Ounce (125 Gram)
  Parmesan cheese 2 Ounce (3 Tablespoon, 60 Gram)
  Dried oregano 1⁄2 Teaspoon
  Cayenne pepper 1 Pinch
  Egg 1 , lightly beaten
Directions

1. To make stuffing, combine breadcrumbs, parsley, ricotta cheese, Parmesan cheese, oregano, garlic, cayenne and egg. Divide mixture into four equal portions and spoon into squid hoods. Secure ends with a toothpick or skewer.
2. Heat oil in a frypan and cook squid for 3-4 minutes each side or until brown. Add garlic, tomatoes, rosemary, wine, sugar and black pepper to taste. Reduce heat and simmer for 20-30 minutes or until squid is tender. To serve, remove skewers, slice squid and accompany with sauce.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Italian
Course: 
Appetizer
Method: 
Simmering
Ingredient: 
Seafood
Interest: 
Party
Preparation Time: 
20 Minutes
Cook Time: 
40 Minutes
Ready In: 
0 Minutes
Servings: 
4

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