Italian Stuffed Squid

[lvdkeyes]

Tonight's dinner was Stuffed Squid with Bucatini and garlic bread. I didn't have the green pepper so I left it out and it was just as delicious. When the squid was done I transferred it to a serving platter and tossed the cooked bucatini in the sauce for a minute or two.

Italian Stuffed Squid

6 large squid - (about 1 lb)
1/4 cup Italian-style bread crumbs
2 tbsp minced parsley
2 tsp grated Parmesan cheese
2 tsp minced garlic
1 egg beaten
Salt to taste
Freshly-ground black pepper to taste
2 garlic cloves sliced
1 can peeled whole tomatoes - (15 oz) chopped
1 tsp basil
1/2 tsp ground oregano
1/2 tsp ground rosemary
1/4 cup finely-chopped green pepper
1/4 cup dry white wine


Clean squid or tubes and pat dry. If using whole squid, chop tender parts of the tentacles and mix them with the bread crumbs, parsley, cheese, and 1 1/2 teaspoons minced garlic, egg and 1 teaspoon vegetable oil to make stuffing. Blend well, add salt and pepper to taste.
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.
Add remaining oil to skillet large enough to hold squid in a single layer. Heat oil and cook sliced garlic until golden brown. Arrange the squid in oil and brown all sides lightly.
Add tomatoes, basil, oregano, rosemary, green pepper, remaining minced garlic, wine and salt and pepper to taste. Cover tightly and cook 25 to 30 minutes. Remove toothpick from squid and serve whole or sliced, alone or with pasta.
This recipe yields 3 to 4 servings