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Ingredients:
2 tablespoons plus 1 teaspoon olive oil
1/3 cup pine nuts
8 whole squid, about 8 inches long, cleaned,
washed and dried
1 teaspoon minced garlic
6 anchovy fillets, minced
1/3 cup minced fresh parsley
1/3 cup dry white wine
1/2 cup fresh bread crumbs
Salt and pepper to taste
3 dried hot peppers
3 cloves garlic, peeled
1 1/2 cups drained canned plum tomatoes, chopped
1/2 teaspoon minced dried rosemary
1 pound hot, cooked pasta
Directions:
1. Lightly brown the fresh bread
crumbs in a 250?F oven for 8 to 10
minutes. Set aside.
2. Heat the teaspoon of olive oil
in a small pan over medium heat,
then add the pine nuts. Cook,
stirring occasionally, until
lightly browned, 2 to 3 minutes.
Put 1/4 cup of the nuts in a small
bowl, reserving the rest for
garnish.
3. Finely chop the tentacles of
the squid . Add them to the nuts,
along with the minced garlic, half
the anchovies, 1/4 cup of the
parsley, wine and 1 tablespoon of
the olive oil. Stir to combine.
4. Add bread crumbs as needed to
make a stuffing that is neither
soupy nor dry. Season with pepper.
5. Stuff the squid bodies with
about 2 teaspoons of the stuffing,
being careful not to over-stuff.
Close the openings with one or two
toothpicks. Set aside.
6. Heat the remaining 2
tablespoons of the olive oil in a
large pot over medium heat. Add
the hot peppers and garlic cloves
and stir occasionally until the
garlic is brown. Remove the
peppers and garlic; discard. Add
the remaining anchovies and stir
briefly. Add the stuffed squid and
brown on both sides, about 1
minute per side.
7. Add the tomatoes and rosemary,
reduce the heat to low, cover and
cook for 15 minutes. Gently slide
a spatula under the squid to make
sure that none of them are
sticking to the pot. Cook for 15
to 20 minutes more, covered, or
until a toothpick pentatrates the
squid easily. Remove cover, raise
heat to medium and simmer for 10
minutes. Remove the squid from the
pan. Continue to simmer the sauce
for 5 more minutes.
8. Slice each squid into 1/2-inch
diagonals. Toss the remaining
sauce with a pound of cooked
pasta. Top each serving with
several slices of stuffed squid,
and garnish with nuts and parsley.
More delicious Chinese seafood and squid recipes are available in Nicholas Zhou's cookbook
"Real & Healthy
Chinese Cooking". |
