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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 oreganoClean 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.
Other Recipes from this Episode
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