This is part of my Christmas Eve 7 fishes dinner. Recipe adapted from Marcella Hazan' The Classic Italian Cookbook. I recieved this book as a gift from Marcella's attorney in 1983. It is my bible on most Italian cooking. This recipe makes very well ahead of time, refrigerated overnight to let flavors expand. - Jane Spaz —Jane Spaz
Test Kitchen Notes
I chose to test this recipe to challenge myself. I have to admit I have never cooked squid before; as a matter of fact, I've only eaten fried calamari at restaurants. My Mother was a wonderful cook but I would try to make up excuses not to eat with my family on Christmas Eve because of the dreaded squid in tomato sauce. It was years before I could look a squid in the eye again. I followed the recipe to the letter, got very fresh squid, made the stuffing, I didn't have a darning needle so I had to tie off the ends. It even smelled good -- my neighbor even complimented me on the wonderful aroma coming from my home. I am converted, the stuffing is delicious loaded with herbs so flavorful, the squid was surprisingly tender and the braising sauce is amazing. I ate this with crusty bread and a glass of white wine and it was heaven. Jane Spaz's recipe is simple, every ingredient shines and it will most certainly grace my dinner table on Christmas Eve. - sdebrango —sdebrango
1 -2 tablespoons
xv olive oil
chopped fresh parsely
chopped fresh basil
chopped fresh garlic
whole egg beaten
freshly grated Parmesan Cheese
fine unflavored bread crumbs
twists fresh ground pepper
large squid sac 5 inches long
inch of olive oil in large skillet
whole cloves of garlic
can Italian tomatoes coarsely chopped. I will only use San Marzzano DOP (this makes the dish)
dry white wine
fresh chopped basil and parsley
In This Recipe
mix all stuffing ingredients in a small bowl. Add finely chopped squid tentacles. Make sure enough olive oil to be moiste but not soggy. Wash and thoroughly dry squid sacs. Divide stuffing into 6 equal parts and stuff into each squid sac being careful not to over stuff. Using a darning needle and cooking string carefully close the open ends of the squid sac.
Heat oil in large skilled and saute the garlic cloves until golden brown. Discard the garlic and add the squid browning nicely on all sides.Add chopped tomatoes with juice. Add garlic, wine, basil and parsely. Salt and pepper to taste. Cover skillet and simmer on low for 30 -40 minutes
Remove squid to cutting board and let set for a few minutes. Remove string and cut squid into 1/2 to 1 inch slices. Reduce the sauce a little and pour over the squid to serve. Use lots of crusty bread to sop up the sauce.
This can be done to this point and reheated in a 300 * oven for a few minutes.