heather_in_sf
Well-known member
Now years ago on the old swap one of you kind wonderful people gave me this recipe (thank you!), it's from a wonderful chef, Umberto, and I've been to his restaurant in Whistler, BC three times now (but this wasn't on the menu). This wasn't as hard to do as I thought, and the whole family got into to the sink together and cleaned the squid, my DB's little girl said that was her favorite part of the weekend! she's 9 and I have hopes for her in the kitchen now!
We did the full 3 pounds of squid and it made enough for 4.
MTS -CALAMARI RIPIENI
(Stuffed Squid
by Umberto
serves 6
3 lbs squid
Stuffing:
2 oz. prosciutto
1/4 cup olive oil
1 tsp tomato puree
1 tbsp onion, finely chopped
2 cloves garlic, finely chopped
2 tbst fresh parsley, finely chopped
1 egg
2 tbsp bread crumbs
1 tsp salt
freshly ground black pepper
(we also added 1 cup of lump crab meat - next time we will skip the prosciutto and just do shrimp meat)
salt
freshly ground black pepper
1/4 cup flour
1/4 cup olive oil
1/2 cup dry white wine or dry white vermouth
Pre-heat oven 375°.
Clean squid and cut off tentacles, making
sure the beak-like mouth is discarded. Save
tentacles.
Finely chop tentacles and prosciutto, put
in bowl. Add oil, puree, onion, garlic,
parsley, egg, bread crumbs, S & P to
tentacles and prosciutto in bowl, mix. Put
stuffing in piping bag.
Fill squid bodies with stuffing, seal both
ends w/toothpick. Season w/S & P.
Lightly flour, shaking off excess. Saute
squid in hot oil in skillet on med. heat for
2-3 minutes until lightly browned. Put
squid in casserole dish, pur wine over.
Bake 375° for 30 minutes.
This would be great with a rice pilaf to soak up the juices...
We did the full 3 pounds of squid and it made enough for 4.
MTS -CALAMARI RIPIENI
(Stuffed Squid
by Umberto
serves 6
3 lbs squid
Stuffing:
2 oz. prosciutto
1/4 cup olive oil
1 tsp tomato puree
1 tbsp onion, finely chopped
2 cloves garlic, finely chopped
2 tbst fresh parsley, finely chopped
1 egg
2 tbsp bread crumbs
1 tsp salt
freshly ground black pepper
(we also added 1 cup of lump crab meat - next time we will skip the prosciutto and just do shrimp meat)
salt
freshly ground black pepper
1/4 cup flour
1/4 cup olive oil
1/2 cup dry white wine or dry white vermouth
Pre-heat oven 375°.
Clean squid and cut off tentacles, making
sure the beak-like mouth is discarded. Save
tentacles.
Finely chop tentacles and prosciutto, put
in bowl. Add oil, puree, onion, garlic,
parsley, egg, bread crumbs, S & P to
tentacles and prosciutto in bowl, mix. Put
stuffing in piping bag.
Fill squid bodies with stuffing, seal both
ends w/toothpick. Season w/S & P.
Lightly flour, shaking off excess. Saute
squid in hot oil in skillet on med. heat for
2-3 minutes until lightly browned. Put
squid in casserole dish, pur wine over.
Bake 375° for 30 minutes.
This would be great with a rice pilaf to soak up the juices...