 |
Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 8 |
|
Stuffing little squid bodies with Italian stuffing is not for the short of patience or fat of finger. But it is a very Zen activity. It creates merit, and thus good Karma. And one helluva good dish as well. Ingredients:
16 medium frozen squid bodies (tubes) thawed, rinsed and drained |
8 thick slices of bacon, cut in half |
1/2 c. extra virgin olive oil |
1 large onion, minced |
1 t. crushed garlic |
1 c. italian seasoned breadcrumbs |
4 t. sweet marsala wine |
2 t. sliced pimento with juice |
1/2 c. riesling |
freshly ground black pepper to taste |
toothpicks |
Directions:
1. In a large skillet over medium heat, pan fry bacon on both sides until it is cooked but not crisp. Do not let it curl. Remove and drain on paper towels.
2. In another large oven proof skillet with cover, sauté onion in 1/4 c. olive oil until soft. Add garlic and cook 30 seconds more. Put breadcrumbs in a large bowl. Add onion, garlic and olive oil mixture. Add Marsala and pimento and mix thoroughly. If necessary to moisten further, add a little more Marsala.
3. Stuff squids one at a time. They will expand somewhat but don’t try to make them double in size like a balloon. When stuffed, lay a piece of bacon on the top. Secure the bacon to the bottom of the squid with a toothpick, and the bacon to the open end with another, semi-closing the opening. When stuffed, carefully lay the stuffed squid in the pan in which you cooked the onion. You can carefully stuff the pan pretty full. Add 1/4 c. olive oil and the wine to the bottom of the pan. If there is any unused stuffing, scatter it across the top. Grind black pepper on top. Cover and bring to a boil over medium heat. Lower heat to simmer and cook covered for 20-25 minutes until squid becomes soft. Meanwhile, heat oven to 425 degrees. Bake for 10 minutes uncovered until bacon crisps.
4. Serves 4 as a main course, 8 as an appetizer.
|
|