*  Exported from  MasterCook  *
 
                   SQUID STUFFED WITH RICOTTA AND SPINACH
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Italian                          Seafood
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    8       lg           Squid (about 2 pounds)
    1                    Medium-sized onion, minced
    1                    Garlic clove, minced
    2       tb           Olive oil
    1       tb           Unsalted butter
      1/2   lb           Fresh spinach, trimmed of
                         -stems and washed, or 1/2
                         -package frozen,
                         Thawed
      2/3   lb           Ricotta
    1                    Egg
    1       tb           Chopped Italian parsley
                         -leaves
                         Coarse salt and freshly
                         -ground pepper to taste
      1/2   c            Dry white wine
    2       c            Canned Italian tomatoes
    1                    Lemon, quartered
 
   SQUID STUFFED WITH RICOTTA AND SPINACH
   
   Do not overstuff the squid or they may split while they cook.  Rice and
   braised
   
   fennel go well with this dish.
   
   1.  Preheat the oven to 375 degrees.  Clean the squid and chop the
   tentacles finely. Set them aside.
   
   2.  Saute the onion and the garlic in 1 tablespoon of the olive oil and the
   butter until the onion is soft.  Add the tentacles and cook for 2 minutes.
    Add
   
   the spinach and saute, stirring, until it has wilted.  Drain off any extra
   liquid and cool the spinach.
   
   3.  In a mixing bowl, combine the ricotta, egg, parsley, and the cooled
   spinach
   
   mixture.  Mix thoroughly and season with salt, pepper, and hot pepper
   flakes.
   
   4.  Stuff the mixture loosely into the squid and close the openings
   securely with a toothpick.
   
   5.  Use the remaining tablespoon of olive oil to grease a rectangular
   baking dish large enough to hold the squid comfortably in one layer.
   Arrange the squid in the dish and add the wine and tomatoes. Season with
   salt, pepper and more hot pepper flakes, if you wish.
   
   6.  Bake for 40 to 45 minutes, or until the squid is tender and the sauce
   has thickened. If there is too much sauce, raise the oven temperature and
   allow the liquid to reduce. If there is too little, add more white wine.
   Serve the squid with lemon quarters.
   
   Yield:  4 servings.
  
 
 
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