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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Stuffed Squid In Tomato-Wine Sauce Recipe

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This recipe for Stuffed Squid In Tomato-Wine Sauce is from GRANDMA'S COOKBOOK , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
8 medium-sized squid (about 1 pound), thawed and cleaned
3/4 cup white bread crumbs, made from stale bread
1/3 cup finely chopped fresh parsley
1/3 cup freshly grated Parmesan cheese
3/4 teaspoon minced, peeled garlic
1/8 teaspoon salt
1/4 teaspoon pepper
1 egg, slightly beaten
4 tablespoons olive or vegetable oil
1/4 cup dry white wine
1 14 1/2-ounce can sliced baby tomatoes, drained
1/4 teaspoon salt
1/4 teaspoon sugar
Directions:
Directions:
Trim "fins" from body of squid and finely chop enough fins and tentacles to make 2 tablespoons. In a small mixing bowl combine chopped pieces with the bread crumbs, parsley, Parmesan, 1/2 teaspoon of the garlic, the 1.8 teaspoon of salt and 1/8 teaspoon of the pepper. When well mixed, stir in the egg and then 1 tablespoon of the olive oil. Stuff the squid with this mixture, using about 2 tablespoons for each. Fold over the top of each squid and fasten with half a round toothpick. In an 8-inch skillet heat the remaining 3 tablespoons of oil over moderate heat; add the squid and cook 3 to 4 minutes, turning to brown lightly all over. Add the wine, tomatoes, remaining 1/4 teaspoon of garlic, the 1/4 teaspoon of garlic, the 1/4 teaspoon salt, remaining 1/8 teaspoon pepper and the sugar. Reduce heat to moderately low, cover skillet and cook 25 to 30 minutes, until squid is tender and sauce well flavored. Makes 4 servings.

 

 

 

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