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.

« Squid with Potatoes, Genoa Style | Main | Squid with Porcini Mushroom Stuffing »

Stuffed Whole Squid Braised with Tomatoes and White Wine

I cooked this in advance. I took pictures and wrote about the recipe also. I cannot find my post. I still have the pictures but the details about the way this tasted are fuzzy. This is what I do remember:

• My pointer finger is the best tool to get stuffing down into a squid sac.
• I never imagined myself using a needle and thread to stitch squid close.
• Squid are slippery.
• Tastes mild but rich at the same time.
• Texture of the cooked squid was not tough (A surprise to me, I was expecting rubbery.)
• This would make a nice appetizer too.
• I would eat this again.

I saw my friend’s husband sneak another piece when he thought no one was looking. That is the ultimate seal of approval for me. He does not consider himself a “squid person”.

Main Ingredient: squid
Stuffing Ingredients: egg, olive oil, parsley, garlic, parmesan cheese, bread crumbs, salt and pepper
Braising Ingredients: olive oil, garlic, tomatoes, white wine


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slicing the squid


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92010IE3.jpg
squid topped with braising sauce


Comments (4)

I just love this. Braising would be my method of choice for squid.

Sounds great. I'll have to try these stuffed squid recipes. Something new for me.

Marcella Hazan:

Sorry to be late in catching up with my Pomodori. I am so proud of them and of you, Irene. It has been a great comfort to me to find that home cooks have taken ingredients in hand which they may have previously shrunk from using - such as squid - and brought them to life as I had originally described them. Your stuffed squid look beautiful and must have tasted terrifically good.

Good for you Irene! It looks delicious and I am glad everyone enjoyed it.

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