Squid stuffed with ricotta & spinach
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Squid stuffed with ricotta & spinach
  Spinach    Italian    Seafood  
Last updated 6/12/2012 1:24:40 AM. Recipe ID 58306. Report a problem with this recipe.
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      Title: Squid stuffed with ricotta & spinach
 Categories: Italian, Seafood
      Yield: 4 Servings
      8 lg Squid (about 2 pounds)
      1    Medium-sized onion, minced
      1    Garlic clove, minced
      2 tb Olive oil
      1 tb Unsalted butter
    1/2 lb Fresh spinach, trimmed of
           -stems and washed, or 1/2
           -package frozen,
    2/3 lb Ricotta
      1    Egg
      1 tb Chopped Italian parsley
           Coarse salt and freshly
           -ground pepper to taste
    1/2 c  Dry white wine
      2 c  Canned Italian tomatoes
      1    Lemon, quartered
  Do not overstuff the squid or they may split while they cook. Rice and
  fennel go well with this dish.
  1.  Preheat the oven to 375 degrees.  Clean the squid and chop the
  tentacles finely. Set them aside.
  2.  Saute the onion and the garlic in 1 tablespoon of the olive oil
  and the butter until the onion is soft. Add the tentacles and cook
  for 2 minutes.
  the spinach and saute, stirring, until it has wilted. Drain off any
  extra liquid and cool the spinach.
  3.  In a mixing bowl, combine the ricotta, egg, parsley, and the
  cooled spinach
  mixture.  Mix thoroughly and season with salt, pepper, and hot pepper
  4.  Stuff the mixture loosely into the squid and close the openings
  securely with a toothpick.
  5.  Use the remaining tablespoon of olive oil to grease a rectangular
  baking dish large 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.
  6.  Bake for 40 to 45 minutes, or until the squid is tender and the
  sauce has thickened. If there is too much sauce, raise the oven
  temperature and allow the liquid to reduce. If there is too little,
  add more white wine. Serve the squid with lemon quarters.
  Yield:  4 servings.

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Recipe ID 58306 (Apr 03, 2005)

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