Sicilian Stuffed Squid (Calamari Ripieni a la Siciliana) # 2

Squid shrinks considerably in the cooking. It is important to buy ones that are uniform in size. The body should be no smaller than four inches and no larger than six inches . (Do not include the tentacles in this measurement.)

• 6 medium size squid
• 3 tablespoons olive oil
• 1/3 cup bread crumbs
• 1 garlic clove, minced
• 1 teaspoon dried oregano
• 1 tablespoon parsley, minced
• Salt to taste
• Freshly milled black pepper to taste
• 1/4 cup freshly grated pecorino
• 1 1/2 cups prepared tomato sauce

METHOD

Pull out the tentacles and the inside of the squid. Cut off tentacles and discard the rest. Remove the spotted membrane that covers the squid. Rinse inside with water to be certain that it is clean. Chop tentacles. Set aside.

In small frying pan, heat oil. Stir in bread crumbs, garlic, and chopped tentacles. Cook for 5 minutes or until breadcrumbs begin to turn golden. Stir in oregano, parsley, salt and pepper to taste and cook for 3 more minutes, just to wilt the parsley. When cooked, remove from heat and stir in cheese. Scrape filling into a small bowl, pour in tomato sauce and bring to a simmer.

Stuff squid with filling and close each end with a toothpick. Return to pan, spooning sauce over the squid Cook for 4 minutes on each side.

Serves: 4 - 6

This recipe from www.inmamaskitchen.com

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