Ingredients: |
Ingredients: 6 medium size squid
3 Tbsp. olive oil
1/3 cup bread crumbs
2 garlic cloves, minced
1 Tbsp. fresh oregano, crumbled
1 Tbsp. parsley, minced
1/4 tsp. salt
1/4 tsp. black pepper, freshly ground
1/4 cup Pecorino-Romano cheese, freshly grated
1 small can tiny shrimp, rinsed and drained
1 1/2 cups simple marinara or tomato sauce
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Directions: |
Directions:If necessary cut off the tentacles from the squid and set aside. Clean out the inside of the squid. You can gently turn the squid body inside out to fully clean. Trim off the wings of the squid and set aside with the tentacles. (The tentacles and wings can be finely chopped and added to the stuffing, omitting the shrimp). Remove the spotted membrane that covers the squid. In a bowl mix the bread crumbs, garlic, 2 Tbsp. olive oil, oregano, parsley, salt, and pepper; gently stir in shrimp or chopped tentacles. Gently stuff the squid with the bread crumbs, don't over fill. Keep any left over bread crumbs. Add the tomato sauce plus 1 Tbsp. olive oil in a casserole large enough to accommodate the squid. Gently place the stuffed squid in the sauce and spoon sauce over the squid. Heat oven to 350 degrees; cover dish with foil. Cook for 20 minutes only. This is crucial, any more and the squid will be tough. Remove from the heat and sprinkle with the Pecorino-Romano cheese. Serve with linguine cooked al dente. |
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