Stuffed Squid
1.5 pounds of clean squid (at least 2/3 of them should be large enough
to stuff)
3/4 cup ricotta cheese
3/4 cup marsala
1 shallot
4 clove garlic
1/2 cup dried currants
1/2 package pine nuts
1 can tomato puree
3/4 cup olive oil
1/2 cup white wine
bread crumbs
oregano
Wood toothpicks
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 mixture.
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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