- 8 large squid (about 2 pounds)
- 1 medium onion, finely chopped
- 1 clove garlic, minced
- 2 tablespoons olive oil
- 1 tablespoon butter
- ½ pound fresh spinach, trimmed of stalks
- ⅔ pound ricotta cheese
- 1 egg
- 1 tablespoon chopped Italian parsley
- Coarse salt and freshly ground pepper
- Hot red pepper flakes
- ½ cup dry white wine
- 2 cups canned Italian tomatoes
- 1 lemon, quartered
- Nutritional Information
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Nutritional analysis per serving (4 servings)
508 calories; 24 grams fat; 10 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 2 grams polyunsaturated fat; 20 grams carbohydrates; 4 grams dietary fiber; 5 grams sugars; 48 grams protein; 621 milligrams cholesterol; 367 milligrams sodium
- Pre-heat oven to 375 degrees. Clean the squid and chop the tentacles finely. Set aside.
- Saute the onion and garlic in one tablespoon olive oil and butter without browning, until the onion is soft. Add the tentacles and cook for 2 minutes. Add the spinach leaves and saute, stirring, until they are thoroughly wilted.
- In a mixing bowl combine the ricotta, egg, two tablespoons parsley and the cooked spinach mixture. Mix thoroughly and season with salt, pepper and hot pepper flakes to taste.
- Stuff the mixture into the squid -not too full – and secure the end closed with a toothpick.
- With the remaining tablespoon of olive oil, grease a rectanguler baking dish large enough to hold the stuffed squid comfortably in one layer. Arrange the squid in the dish and add the wine and tomatoes.Season with salt and pepper, and more pepper flakes if you like.
- Bake for 40 to 45 minutes or until the squid is tender and the sauce has thickened. If there is too much liquid, turn the oven up and allow the sauce to reduce. If there is too little, add more white wine. Serve with lemon quarters.
- Rice and sauteed fennel goes well with this dish.
1 hour 20 minutes