Ingredients
- FOR THE SQUID
- 6 medium squid
- 1/4 cup bread crumbs (fine, Italian-style is best)
- 2 tablespoons fresh parsley leaves
- 2 teaspoons fresh parmesan cheese
- 2 teaspoons garlic cloves, MINCED (divided use)
- 1 large egg
- Salt and pepper
- 2 garlic cloves, SLICED
- FOR THE SAUCE
- 1 can (8 ounce) diced tomatoes
- 1 teaspoon basil
- 1/2 teaspoon ground oregano
- 1/2 teaspoon ground rosemary
- 1/4 cup green pepper
- 1/4 cup dry white wine
How to Make
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Step 1: Clean the squid, setting aside the tentacles, and pat the tubes dry. YouTube has lots of instructional videos, if you need help.
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Step 2: To make the stuffing, chop the tender parts of the tentacles and mix them with the bread crumbs, parsley, cheese, 1 1/2 teaspoons minced garlic, egg and 1 teaspoon vegetable oil. Blend well, adding salt and pepper to taste.
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Step 3: Spoon the stuffing mixture loosely into each squid tube and close with a toothpick. Do not over-stuff because the squid will shrink during cooking and you don't want them to burst open.
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Step 4: Add remaining oil to a skillet large enough to hold squid in a single layer.
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Step 5: Heat oil and cook sliced garlic until golden brown. Arrange the squid in oil and brown all sides lightly.
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Step 6: Add the tomatoes, basil, oregano, rosemary, green pepper, remaining minced garlic, wine and salt and pepper to taste. Cover tightly and cook 25 to 30 minutes.
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Step 7: Remove toothpick from squid and serve whole or sliced, alone or with pasta or over polenta.
We hope you enjoy this recipe!
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