Recipe Archives->Shellfish->Stuffed Squid 01

Stuffed Squid 

1.5 pounds clean squid (2/3 of them should be large enough to stuff)
3/4 c ricotta cheese
3/4 c marsala
1 shallot
4 clove garlic
1/2c dried currants
1/2 package pine nuts
1 can tomato puree 
3/4c olive oil
1/2 c white wine
bread crumbs
oregano
Wood toothpicks 

Preheat oven to 350F.

To make the stuffing, chop the shallot and garlic and soak them,
together with the currants, in the marsala overnight.  In the
morning, add the ricotta cheese, 1/4c of the olive oil, and about
1/4c of bread crumbs.  Grind about 1/2 pound of the squid (including
the tentacles and smaller bodies) in a food processor and add the
above mixture.  Blend them together in the food processor.  Fold
in the pine nuts by hand and refrigerate the mixture.

Lay the squid bodies on a board and, one by one, put a dollop of
the stuffing on each.  Then wrap the bodies around the stuffing
and close with wood toothpicks.  Put the stuffed squid in a baking
pan.

Cover the squid in the pan with a mixture of the tomato puree,
wine, and the rest of the olive oil, and sprinkle bread crumbs on
top of the whole pan.  Bake at 350F for at least 1.25 hours.

Printable version: stuffed-squid01.txt.