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Рецепт Squid Stuffed With Spinach And Ricotta Cheese
by Global Cookbook

Squid Stuffed With Spinach And Ricotta Cheese
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Ингредиенты

  • 12 x squid, about 6 inches each, cleaned.
  • 1/2 lb ricotta cheese
  • 2 lb fresh spinach, steamed lightly, and liquid squeezed out
  • 1/4 c. grated Parmesan cheese
  • 1/2 tsp black pepper
  • 1/4 tsp grated nutmeg
  • 2 Tbsp. finely chopped fresh parsley
  • 1 x egg, slightly beaten
  • 2 Tbsp. extra virgin olive oil
  • 2 clv garlic, finely chopped
  • 1 1/2 lb plum tomatoes, pureed in blender
  • 1 Tbsp. tomato paste
  • 1/2 tsp fresh rosemary or possibly 1/4 tsp dry
  • 1 1/2 Tbsp. butter
  • 3 Tbsp. pine nuts or possibly sunflower seeds

Инструкции

  1. Cut off tentacles so which you have just the body cavity. Make sure to keep it whole so you can stuff it without leaks. Reserve the tentacles.
  2. Mix together the ricotta, spinach, Parmesan, pepper, nutmeg, parsley and egg. Set aside.
  3. Heat the oil at medium in a large heavy skillet or possibly saucepan.
  4. Add in the garlic. Stir and cook for a few seconds. Add in the tomatoes.
  5. Bring to a boil and add in tomato paste. Lower heat and add in rosemary.
  6. Simmer sauce for 25 min, stirring occasionally.
  7. While the sauce is simmering, stuff the body of each squid only about 1/3 full of the spinach/cheese mix. If you overstuff them, they will explode. You might also want to poke a hole or possibly two in the body of the squid. Fasten the opening of each squid with a toothpick.
  8. After the sauce has cooked, place the stuffed squid in the simmering sauce. Add in the tentacles to the sauce. Simmer for 3 to 4 min. Then turn carefully and simmer for an additional 3 min.
  9. While the squid is cooking, heat the butter in a clean pan and toss the pine nuts in the butter till golden brown. Watch carefully; pine nuts have a tendancy to burn.
  10. Lift out stuffed squid to a hot, flat serving dish with sides.
  11. Spoon sauce around and garnish with pine nuts.