Prep 50 mins
Cook 10 mins
from The Fish-Lover's Cookbook by Sheryl and Mel London.
- 12 squid, about 6 inches each, cleaned
- 1⁄2 lb ricotta cheese
- 2 lbs fresh spinach, steamed lightly, and liquid squeezed out
- 1⁄4 cup grated parmesan cheese
- 1⁄2 teaspoon black pepper
- 1⁄4 teaspoon grated nutmeg
- 2 tablespoons finely minced fresh parsley
- 1 egg, slightly beaten
- 2 tablespoons olive oil
- 2 garlic cloves, finely minced
- 1 1⁄2 lbs plum tomatoes, pureed in blender
- 1 tablespoon tomato paste
- 1⁄2 teaspoon fresh rosemary or 1⁄4 teaspoon dried rosemary
- 1 1⁄2 tablespoons butter
- 3 tablespoons pine nuts or 3 tablespoons sunflower seeds
- Cut off tentacles so that you have just the body cavity.
- Make sure to keep it whole so you can stuff it without leaks.
- Reserve the tentacles.
- Mix together the ricotta, spinach, Parmesan, pepper, nutmeg,parsley and egg; set aside.
- Heat the oil at medium in a large heavy skillet or saucepan.
- Add the garlic.
- Stir and cook for a few seconds.
- Add the tomatoes.
- Bring to a boil and add tomato paste.
- Lower heat and add rosemary.
- Simmer sauce for 25 minutes, stirring occasionally.
- While the sauce is simmering, stuff the body of each squid only about 1/3 full of the spinach/cheese mixture.
- If you overstuff them, they will explode.
- You might also want to poke a hole or two in the body of the squid.
- Fasten the opening of each squid with a toothpick.
- After the sauce has cooked, place the stuffed squid in the simmering sauce.
- Add the tentacles to the sauce.
- Simmer for 3 to 4 minutes.
- Then turn carefully and simmer for an additional 3 minutes.
- While the squid is cooking, melt the butter in a clean pan and toss the pine nuts in the butter until golden.
- Watch carefully; pine nuts have a tendency to burn.
- Lift out stuffed squid to a warm, flat serving dish with sides.
- Spoon sauce around and garnish with pine nuts.