Stuffed Squid with Spinach & Ricotta Cheese
Preheat the oven to 375F.
Heat a medium skillet put 2 tbsp. of the olive oil and butter and sauté the onion and the garlic until the onion is soft, add the tentacles and cook for 2 minutes.
Add the spinach and sauté, stirring until it drooped then drain off any extra liquid and let the spinach to cool down.
In a clean mixing bowl combine the ricotta cheese, eggs, parsley, and the cooled spinach mixture.
Thoroughly mix and season with salt, pepper, and hot pepper flakes.
Stuff the mixture loosely in the squid and close the holes by securing with toothpick pieces.
In a large rectangular baking dish, apply the remaining olive oil and grease just enough to hold the squid comfortably in one layer.
Arrange the squid in the dish and add the wine and tomatoes.
Season with salt, pepper and more hot pepper flakes, if you wish.
Put in the oven and bake for 45-50 minutes, until the squid is tender and the sauce thickened.
Serve the squid with lemon quarters, rice and braised fennel go really well with this recipe.
Serve 6 people.
Make sure not to over stuffed the squid when filling them, other wise they will split while your cooking them.
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