Sunday, June 23 2024

Handed down from my Italian Nonna, this dish encapsulates the essence of home comfort and the warmth of family gatherings.

As we embark on this culinary journey, let’s delve into the art of preparing tender squid, delicately stuffed with a flavorful mixture of breadcrumbs, garlic and fresh parsley, dipped in a luscious tomato sauce.


Grandma’s touch, her traditional techniques and the unmistakable aroma of this dish cooking on the stove are all woven into the fabric of this recipe.

 

 

 

SERVINGS:4

INGREDIENTS:

  • 1 lb fresh squid
  • 1 cup breadcrumbs
  • 1 large egg
  • 1 clove garlic, minced
  • Fresh parsley, chopped
  • Salt and pepper to taste
  • Extra virgin olive oil
  • 1 cup dry white wine
  • 1 can (28 oz) crushed tomatoes
  • 1 onion, finely chopped
  • Salt and pepper to taste
  • 1 bay leaf

 

METHOD

  1. Prepare the Squid:
    • Clean the squid, removing the head and internal cartilaginous bone.
    • Rinse the squid thoroughly under cold running water.
  2. Prepare the Filling:
    • Soften the breadcrumbs in water or milk and squeeze out excess liquid.
    • Finely chop the garlic and parsley.
    • In a bowl, mix together the softened breadcrumbs, egg, garlic, parsley, salt, and pepper to create a homogeneous stuffing.
  3. Stuff the Squid:
    • Using a teaspoon, fill the squid with the prepared stuffing. Secure the squid with a toothpick to prevent the filling from coming out during cooking.
  4. Prepare the Tomato Sauce:
    • In a large skillet, sauté the finely chopped onion in some olive oil.
    • Add the crushed tomatoes, crushing them further with a fork, and add the bay leaf. Cook over medium heat for about 10-15 minutes.
    • Pour in the white wine and continue cooking over medium heat for another 10 minutes.
    • Adjust salt and pepper according to taste.
  5. Cook the Squid:
    • Place the stuffed squid in the skillet with the tomato sauce and cook over low heat for approximately 30-40 minutes, or until the squid is tender.
  6. Serve:
    • Serve the hot stuffed squid with tomato sauce, perhaps accompanied by some crusty bread to soak up the delicious sauce.

 

 

 

 

 

 

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