Stuffed Squid

From: (Andy Perrin)

Date: Wed, 22 Sep 1993 20:53:24 GMT

1.5 pounds of clean squid (at least 2/3 of them should be large enough to
3/4c ricotta cheese
3/4c marsala
1 shallot
4 clove garlic
1/2c dried currants
1/2 package pine nuts
1 can tomato puree (you can make your own if you're a purist)
3/4c olive oil
1/2c white wine
bread crumbs
Wood toothpicks (I know, it's low class, but it works)

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

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.  (I've not been able to find still-whole squid; I guess
one could stuff them that way if you can find them.)  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.  Enjoy!


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