Stuffed Squid
Squid bodies stuffed with a ricotta, marsala-soaked currant, shallot, garlic, and pine nut filling, baked in tomato puree and white wine.
Ingredients
- 1 0.5 lb clean squid (at least 2/3 large enough to stuff)
- 0.8 cup ricotta cheese
- 0.8 cup marsala wine
- 1 each shallot, chopped
- 4 clove garlic
- 0.5 cup dried currants
- 0.5 package pine nuts
- 1 can tomato puree
- 0.8 cup olive oil
- 0.5 cup white wine
- 0.5 cup bread crumbs
- 1 tsp dried oregano
Instructions
- 1
Soak shallot, garlic, and currants in marsala overnight. In the morning, add ricotta, 1/4 cup olive oil, and about 1/4 cup bread crumbs.
- 2
Grind about 1/2 pound of squid (including tentacles and smaller bodies) in a food processor; add the ricotta mixture and blend together.
- 3
Fold in pine nuts by hand and refrigerate the filling.
- 4
Preheat oven to 350°F.
- 5
Lay squid bodies on a board; place a dollop of stuffing on each, wrap body around stuffing, and close with toothpicks.
- 6
Place stuffed squid in a baking pan.
- 7
Cover with a mixture of tomato puree, wine, and remaining olive oil. Sprinkle bread crumbs and oregano over the top.
- 8
Bake at 350°F for at least 1.25 hours.