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
slicing the squid
squid topped with braising sauce
Comments (4)
I just love this. Braising would be my method of choice for squid.
Posted by bellini valli | September 21, 2010 7:00 AM
Posted on September 21, 2010 07:00
Sounds great. I'll have to try these stuffed squid recipes. Something new for me.
Posted by Cindy Ruth | September 21, 2010 8:00 AM
Posted on September 21, 2010 08:00
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.
Posted by Marcella Hazan | September 24, 2010 9:57 PM
Posted on September 24, 2010 21:57
Good for you Irene! It looks delicious and I am glad everyone enjoyed it.
Posted by Susie L | September 25, 2010 11:24 AM
Posted on September 25, 2010 11:24