Food Network: Stuffed Calamari

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Stuffed Calamari
Recipe courtesy Rao’s Restaurant

Ingredients
8 large squid
1 pound Ricotta cheese
1 egg
1/4 cup grated Pecorino cheese
1 tablespoon chopped parsley
Salt and pepper, to taste
8 toothpicks
1/4 cup flour
3/4 cup olive oil
2 cloves garlic, minced
1/2 cup white wine

2 (28-ounce) cans imported San Marzano tomatoes
Pinch oregano

Directions
Clean squid. Remove tentacles and fins. Boil
tentacles and fins for 15 minutes. Drain and cool. Chop finely. In mixing bowl,
combine ricotta, egg, cheese, parsley, chopped tentacles and fins, salt and
pepper. Stuff squid with cheese mixture. Close each end with a toothpick. After
stuffed, dredge in flour. Heat the oil in large pan and saute squid until brown
on all sides. Remove from pan. Drain oil from pan. Add garlic and white wine.
Bring to a boil, turn heat down to a simmer and reduce to half. Add tomatoes,
salt pepper, and oregano. Bring to a boil and cook 10 minutes. In roasting pan,
place squid and pour over tomatoes. Cover pan with foil, bake in a preheated 350
degree oven for 20 minutes. Remove from the oven and serve.