
Char-Grilled Stuffed Squid with Tomato

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Because I hate waste, all Italians do, I came up with this recipe using all the squid, big or small, tentacles and all, and it tastes fantastic, in spite the fact it is yet another case of breaking the cardinal Italian rule of never putting cheese with fish. The finished dish is something between a starter and a soup, almost like squid in a broth of warm tomato salsa. Serve with a knife, fork and spoon, let people dip bruschetta into it.
ingredients
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serves: 4
16 small squid (intact bodies, plus 2 or 3 extra for the stuffing, prepared as above)
4 tablespoons light extra virgin olive oil (plus a little extra for brushing)
2 large very ripe tomatoes (diced)
handful of basil
salt and pepper
For the stuffing:
2 anchovy fillets
4 tablespoons light extra virgin olive oil
2 cloves garlic
handful of flat-leaf parsley
handful of basil
bread crumbs made from stale bread (a quantity equal to the chopped-up squid tentacles and reserved bodies — so for a handful of squid, you need a handful of bread crumbs)
2 tablespoons freshly grated Parmesan cheese
To serve:
8 slices of ciabatta bread
1 clove garlic (halved)
a little extra virgin olive oil
leaves a few basil
Servings Per Recipe: 4
Amount per Serving
Calories: 851
- Total Fat: 37.4 g
- Saturated Fat: 6.5 g
- Trans Fat: 0 g
- Cholesterol: 877.3 mg
- Sodium: 664.2 mg
- Total Carbs: 56.4 g
- Dietary Fiber: 3.7 g
- Sugars: 4.1 g
- Protein: 69 g
preparation

comments
Mommy_loves_to_cook
July 18, 2011