Does anyone have a recipe for an italian style stuffed squid cooked in a tomato based sauce?
Extra tags:
- bread crumb stuffed squid,breadcrumb stuffed calamari,italian sausage stuffed squid recipe,italian stuffed squid,squid stuffed with romano dressing and cooked in tomato sauce recipe,stuffed calamari with boiledegg,stuffed squid breadcrumbs,stuffed squid recipe with hard boiled eggs italian,stuffed squid with eggs italian style
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Sam - said
February 21 2011 @ 20:55
stuffed calamari
* 6 medium size squid
* 3 Tbs olive oil
* 1/3 cup bread crumbs
* 2 garlic cloves, minced
* 1 Tbs fresh oregano, crumbled
* 1 Tbs parsley, minced
* 1/4 tsp salt
* 1/4 tsp black pepper, freshly ground
* 1/4 cup Pecorino-Romano cheese, freshly grated
* 1 1/2 cups simple or marinara tomato sauce
1. In necessary cut off the tentacles from the squid and set aside.
2. Clean out the the inside of the squid. You can gently turn the squid body inside out to fully clean.
3. Trim off the wings of the squid and set aside with the tentacles.
4. Remove the spotted membrane that covers the squid.
5. In a bowl mix the bread crumbs, garlic, 2 Tbs olive oil, oregano, parsley, salt, and pepper.
6. Gently stuff the squid with the bread crumbs, don’t over fill. Keep any left over bread crumbs.
7. In a medium skillet pour the tomato sauce plus 1 Tbs olive oil and bring to a simmer over medium-high heat.
8. Gently place the stuffed squid in the sauce and spoon sauce over the squid. Lower the heat to medium and cover the pan. Cook the squid for 4 minutes on each side. Don’t stir the squid too much!
9. Turn the heat to low and gently stir in any remaining breadcrumbs.
10. Remove from the heat and sprinkle with the Pecarino-Romano cheese.
11. Serve with linguine cooked al dente.
Kelly - said
February 21 2011 @ 20:55
Stuffed Squid
Ingredients:
8 (5- to 6-inch-long) cleaned squid with tentacles (1 1/2 lb total), rinsed
6 tablespoons extra-virgin olive oil
1 (14- to 15-oz) can stewed tomatoes, puréed in a blender or food processor
15 fresh basil leaves
Rounded 1/4 teaspoon fine sea salt
1/2 teaspoon black pepper
1 oz finely grated aged Pecorino cheese (1/2 cup)
1/2 cup finely ground fresh bread crumbs (from an Italian loaf)
1/4 cup chopped fresh flat-leaf parsley
4 garlic cloves, minced
2 large eggs, lightly beaten
Finely chop tentacles. Heat 1/4 cup oil in a wide 5- to 6-quart heavy pot over moderately high heat until hot but not smoking, then sauté tentacles, stirring, until just cooked through, about 1 minute. Transfer with a slotted spoon to a bowl and cool.
Stir tomatoes into oil in pot along with basil, sea salt, and 1/4 teaspoon pepper and simmer, uncovered, stirring occasionally, 10 minutes.
While sauce simmers, stir together Pecorino, bread crumbs, parsley, garlic, eggs, sautéed tentacles, and remaining 1/4 teaspoon pepper. Gently stuff each squid body with a slightly rounded tablespoon of bread-crumb mixture and pat squid to distribute filling evenly. Weave a wooden pick horizontally across wide opening of each squid to seal. (During cooking, stuffing will expand and squid will shrink, forming a rounded, well-stuffed squid.)
Heat remaining 2 tablespoons oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté squid, turning over once, until browned and any liquid given off is evaporated, about 6 minutes total. Add squid to tomato sauce and simmer, covered, turning occasionally, until squid is tender, 25 to 30 minutes. Discard picks and serve squid with sauce