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Squid Stuffed With Spinach And Ricotta Cheese
Ingredients
- 12 x squid, about 6 inches each, cleaned.
- 1/2 lb ricotta cheese
- 2 lb fresh spinach, steamed lightly, and liquid squeezed out
- 1/4 c. grated Parmesan cheese
- 1/2 tsp black pepper
- 1/4 tsp grated nutmeg
- 2 Tbsp. finely chopped fresh parsley
- 1 x egg, slightly beaten
- 2 Tbsp. extra virgin olive oil
- 2 clv garlic, finely chopped
- 1 1/2 lb plum tomatoes, pureed in blender
- 1 Tbsp. tomato paste
- 1/2 tsp fresh rosemary or possibly 1/4 tsp dry
- 1 1/2 Tbsp. butter
- 3 Tbsp. pine nuts or possibly sunflower seeds
Directions
- Cut off tentacles so which you have just the body cavity. Make sure to keep it whole so you can stuff it without leaks. Reserve the tentacles.
- Mix together the ricotta, spinach, Parmesan, pepper, nutmeg, parsley and egg. Set aside.
- Heat the oil at medium in a large heavy skillet or possibly saucepan.
- Add in the garlic. Stir and cook for a few seconds. Add in the tomatoes.
- Bring to a boil and add in tomato paste. Lower heat and add in rosemary.
- Simmer sauce for 25 min, stirring occasionally.
- While the sauce is simmering, stuff the body of each squid only about 1/3 full of the spinach/cheese mix. If you overstuff them, they will explode. You might also want to poke a hole or possibly two in the body of the squid. Fasten the opening of each squid with a toothpick.
- After the sauce has cooked, place the stuffed squid in the simmering sauce. Add in the tentacles to the sauce. Simmer for 3 to 4 min. Then turn carefully and simmer for an additional 3 min.
- While the squid is cooking, heat the butter in a clean pan and toss the pine nuts in the butter till golden brown. Watch carefully; pine nuts have a tendancy to burn.
- Lift out stuffed squid to a hot, flat serving dish with sides.
- Spoon sauce around and garnish with pine nuts.
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