Cheesy Stuffed Squid Recipe
Ingredients
| 4 small squid hoods, cleaned | ||
| Olive oil | 2 Tablespoon | |
| Garlic | 1 Clove (5gm), crushed | |
| 440 g/14 oz canned Italian peeled tomatoes, undrained and mashed | ||
| Dried rosemary | 12 Teaspoon | |
| 60 ml/2 fl oz dry white wine | ||
| Sugar | 1/2 Teaspoon | |
| black pepper | 1 | |
| Stuffing | ||
| 45 g/1 1/2 oz breadcrumbs, made from stale bread | ||
| Parsley | 4 Tablespoon, chopped | |
| 125 g/4 oz ricotta cheese | ||
| 3 tablespoons/60 g/2 oz Parmesan cheese | ||
| Dried oregano | 1/2 Teaspoon | |
| Cayenne pepper | 1 Pinch | |
| 1 egg, 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.
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.
Chef
