Stuffed Calamari

Recipe Ingredients

8 tablespoons	120ml	Squid (large)
1 lb	454g / 16oz	Ricotta cheese
1		Egg
1/4 cup	36g / 1.3oz	Grated Pecorino cheese
1 tablespoon	15ml	Chopped parsley
		Salt - to taste
		Freshly-ground black pepper - to taste
8		Toothpicks
1/4 cup	15g / 0.5oz	Flour
3/4 cup	177ml	Olive oil
2		Garlic cloves - minced
1/2 cup	118ml	White wine
2		Imported San Marzano tomatoes - (28 oz ea)
1		Oregano

Recipe Instructions

Clean squid. Remove tentacles and fins. Boil tentacles and fins for 15 minutes. Drain and cool. Chop finely.

In mixing bowl, combine ricotta, egg, cheese, parsley, chopped tentacles and fins, salt and pepper. Stuff squid with cheese mixture. Close each end with a toothpick. After stuffed, dredge in flour.

Heat the oil in large pan and saute squid until brown on all sides. Remove from pan. Drain oil from pan. Add garlic and white wine. Bring to a boil, turn heat down to a simmer and reduce to half. Add tomatoes, salt, pepper, and oregano. Bring to a boil and cook 10 minutes.

In roasting pan, place squid and pour over tomatoes. Cover pan with foil, bake in a preheated 350 degree oven for 20 minutes. Remove from the oven and serve.

This recipe yields ?? servings.

Source:
MELTING POT, recipe courtesy Rao's Restaurant - (Show # MP-SP01) - from the TV FOOD NETWORK

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