About Beth

Beth
Beth, along with her husband, Mike, is co-owner of two Italian Deli/Markets in St. Louis - Viviano’s Festa Italiano. When not creating yummy new menu items for the deli, she’s the pediatric research lab supervisor at Washington University School of Medicine. Read more out about Viviano’s Festa Italiano.

About Irene

Irene
Irene loves to think, read and dream about food. She enjoys cooking & eating in general. Although she demures about her talents, Irene has a finely-tuned palate that her friends envy. She bakes on occasion. The rest of the time she's creating memories with her family and friends. . . or she's learning a new needlecraft technique.

About Deborah

Deborah
Deborah is a wife, mother, grandmother, traveler, bootlegger, and a very poor speller! As Victor Hazan so eloquently puts it, Deborah has chosen Umbria to be the home of her soul. When she can’t be there in body, she spends her free time cooking & reading about Italy. She blogs mostly about food and about trips – past and future – here: Old Shoes New Trip.

About Doug

Doug
Doug lives in Eastern Ontario in a farmhouse built in 1903. He is a retired teacher with four adult children, a wife, a son-in-law, two Irish step-grandchildren and one grandson who he is lucky to hang with a lot. He has way too many books. Doug also blogs at To Slow Time Down.

About Cindy

Cindy
Cindy lives in Eagle River, Alaska where her freezer is always full of salmon, halibut & shrimp. Cindy participates in several regular cooking challenges. You can read more about her cooking and life in the last frontier on her blog, Baked Alaska.

About Sandi

Sandi
Sandi is a true Southerner, but a traveler & Italian cook at heart. She lives in Alabama and knows more about fried green tomatoes than fricassees. Her family owned the WhistleStop Café for many years. Sandi also blogs at Whistlestop Cafe Cooking.

About Jan

Jan
Jan, a serious home cook, has owned “Essentials” since 1992. She is passionate about all things Italian, especially the cuisine & the language. Jan blogs about her travels (next trip Italy May/June of 2010) at: Keep your Feet in the Street.

About Jerry

Jerry
Jerry is a food obsessed Canadian. He learned to love Italian food as a child while eating the meals prepared by his Napolitano uncle. He learned to cook Italian foods by watching his uncle cook these feasts for the family. This love of Italian food has been honed through serious personal experimentation in eating and cooking. Willing to try most anything once, Jerry isn't so sure about tripe! Jerry also blogs at Jerry's Thoughts, Musings, and Rants!

About Palma

Palma
Palma is a Marriage & Family Therapist in Palm Desert, CA. She’s an Italian-American with a passion for cooking, entertaining, & travel to Italy. She’s always planning her next culinary adventure to Italia on her blog, Palmabella's Passions

About Kim

Kim
Kim is our permanent sub and the image above gives you a good idea of the look on her face when she realized she was drafted. Kim loves to eat, drink, travel and cook - probably in that order. When she's not here, you can find her organizing and leading food, wine and beer tours in Europe as co-owner and operator of GrapeHops or blogging at What I Really Think.

« Stuffed Whole Squid Braised with Tomatoes and White Wine | Main | Roast Chicken with Lemon »

Squid with Porcini Mushroom Stuffing

I've yet to try any dish featuring porcini that doesn't become an instant favorite for me. After the revelation that I do indeed love squid, my expectations for this recipe were high. And I wasn't disappointed.

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These two star ingredients are subtly enhanced by garlic, parsley & dry white wine. The earthiness of the porcini combined with the sweetness of the squid and the fragrance of the wine --- heaven. Pure heaven.

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After they are rinsed, soaked and finely chopped, the porcini are cooked in their filtered soaking liquid over medium high heat until the liquid has boiled away. This concentrates the flavor of these magnificent mushrooms and fills the entire house with one of my favorite aromas. Next they are combined with the chopped squid tentacles, pepper, salt, garlic, parsley, bread crumbs and a little olive oil to make the stuffing.

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A small amount of stuffing is reserved before the rest is divided equally for stuffing the squid sacs. The stuffed sacs are, if you follow the preferred method, sewn shut with a darning needle. Because I can't darn worth a darn, I chose the alternate method and used some sturdy round toothpicks. The stuffed sacs are then placed in a very hot saute pan containing olive oil.

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They are browned quickly on both sides before adding salt, pepper, wine, and the reserved stuffing mix. The sacs are turned again to coat both sides with the mixture, and then the heat is turned down to a very slow simmer. The pan is covered and the squid is allowed to cook slowly for at least 45 minutes, occasionally turning the sacs over. When the squid is done, it is transferered to a cutting board.

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After a few minutes to settle, the porcini stuffed squid sacs are sliced and arranged on a platter. The cooking liquids and all the little bits of stuffing that remain in the pan have become a rich and wonderful sauce ready to be spooned over the slices.

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Thanks, Marcella, for showing me that squid is so much more than that greasy, rubbery fried appetizer found on the unimaginative menus of chain restaurants.

I'm sad to leave the fish chapter behind.

I'm going to miss my new friend, the noble squid.

Comments (6)

Deborah- the stuffed squid look and sound absolutely delicious! I also love porcini mushrooms. I've never had them with squid- I'll have to try this recipe one of these days. By the way, your photos are great.

Marcella Hazan:

Beautifully done and photographed Deborah! You have the gisfy of photographing food so that you can all but taste it. Have you done a lot of this kind of photography? You could be a good cookbook illustrator.

Deborah responds:
Very kind words, Marcella. Thank you. It's a joke in our house that noone eats until Deborah puts down the camera.
I'd make a poor living as a food photographer. I'm afraid I may be easily bought with the offer of the food itself as my payment. :grin:

It looks great Deborah! Squid are amazingly versatile creatures.

jess:

Thanks for posting about this recipe. I made it for supper last night. Your detailed description and photos made it easy and my dinner looked just like yours, step by step.

This is definitely a dish for someone who likes calamari. It develops that distinctive aroma and flavor when it's cooked properly rather than just fried.

Enjoyed the meal! Thanks!

Deborah responds: Thanks, Jess. So happy you enjoyed it.

David :

This looks unbelievable!

Deborah responds:
Thanks, David. Have you gotten to this recipe yet in your solo journey thorough Essentials? Love your blog entries, by the way.

David:

Hi Deborah

No I haven't cooked Marcella's squid recipes yet, except for calamari. I have eaten squid for each of the last two weekends though, just on the barbie.

I think this will be my first. It just looks sooo good. And I fell for porcini when I made porcini risotto, "a classic of monumental statue" as Marcella has said, to you or to me I can't remember.

Stay tuned, perhaps for this weekend.

David

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This page contains a single entry from the blog posted on September 21, 2010 6:02 AM.

The previous post in this blog was Stuffed Whole Squid Braised with Tomatoes and White Wine.

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