Italian Stuffed Squid Recipe
Ingredients
| 8 medium-large (5 to 6-inch) squid, cleaned (about 1 pound) | ||
| Egg | 1 Large | |
| Plain bread crumbs | 1/4 Cup (16 tbs) | |
| Olive oil | 2 Tablespoon | |
| Italian parsley | 1/2 Cup (16 tbs) | |
| Parmesan cheese | 1/4 Cup (16 tbs), grated | |
| Garlic | 1 Clove (5gm), minced | |
| Dried oregano | 1/2 Teaspoon, crumbled | |
| Salt | 1/4 Teaspoon | |
| Black pepper | 1/8 Teaspoon | |
| Dry white wine | 3/4 Cup (16 tbs) | |
| Parsley sprigs, for garnish | ||
Directions
1. Rinse the squid under cool running water and pat dry with paper towels. Finely chop the tentacles with a knife or in a food processor; you should have 2/3 cup.
2. In a medium bowl, stir together the chopped squid tentacles with the egg and bread crumbs. Stir in 1 tablespoon of the olive oil along with the parsley, Parmesan, garlic, oregano, salt, pepper and 1 teaspoon of the wine.
3. Using 2 to 2 1/2 tablespoons of stuffing for each, stuff the squid, using a small spoon or a pastry bag fitted with a plain 1/2-inch tip. Do not fill them completely; leave about 1 inch to allow for expansion of the stuffing. Close the top with 2 crossed toothpicks or sew up with dark colored thread. (Be sure to put the needle, away immediately after using it near food.)
4. Spoon the remaining 1 tablespoon olive oil into a heavy medium skillet and place over moderately high heat. Add all of the stuffed squid and brown well on one side, 2 to 3 minutes. Turn and lightly brown on the other side. Add the remaining white wine and bring to a boil. Cover, reduce the heat and simmer until tender, 30 to 40 minutes. Remove the squid with a slotted spoon and measure the cooking liquid; there should be 1/4 cup. If there is more, boil it until reduced to 1/4 cup. If there is less, add water to make 1/4 cup.
5. Remove the toothpicks or strings. Cut the stuffed squid crosswise into 1/2-inch slices and overlap them on plates. Spoon 1 tablespoon of the cooking liquid over each main-course serving, or divide it equally for first-course servings. Garnish with the parsley sprigs.
2. In a medium bowl, stir together the chopped squid tentacles with the egg and bread crumbs. Stir in 1 tablespoon of the olive oil along with the parsley, Parmesan, garlic, oregano, salt, pepper and 1 teaspoon of the wine.
3. Using 2 to 2 1/2 tablespoons of stuffing for each, stuff the squid, using a small spoon or a pastry bag fitted with a plain 1/2-inch tip. Do not fill them completely; leave about 1 inch to allow for expansion of the stuffing. Close the top with 2 crossed toothpicks or sew up with dark colored thread. (Be sure to put the needle, away immediately after using it near food.)
4. Spoon the remaining 1 tablespoon olive oil into a heavy medium skillet and place over moderately high heat. Add all of the stuffed squid and brown well on one side, 2 to 3 minutes. Turn and lightly brown on the other side. Add the remaining white wine and bring to a boil. Cover, reduce the heat and simmer until tender, 30 to 40 minutes. Remove the squid with a slotted spoon and measure the cooking liquid; there should be 1/4 cup. If there is more, boil it until reduced to 1/4 cup. If there is less, add water to make 1/4 cup.
5. Remove the toothpicks or strings. Cut the stuffed squid crosswise into 1/2-inch slices and overlap them on plates. Spoon 1 tablespoon of the cooking liquid over each main-course serving, or divide it equally for first-course servings. Garnish with the parsley sprigs.
Chef
