| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Eggs |
Italian |
Seafood |
4 |
Servings |
INGREDIENTS
| 8 |
|
Large squid (about 2 pounds) |
| 1 |
tb |
Extra virgin olive oil |
| 1 |
|
Small onion, chopped |
| 1 |
|
Garlic clove, minced |
| 2 |
|
Egg yolks |
| 1/2 |
c |
Freshly grated Parmesan chee |
| 1/4 |
lb |
Smoked ham, diced |
| 1/2 |
c |
Fresh white bread crumbs |
|
|
Coarse salt to taste |
|
|
Freshly ground pepper to tas |
| 2 |
tb |
Chopped parsley leaves |
| 1 |
tb |
Olive oil |
| 1 |
|
Small onion, chopped |
| 1 |
|
Garlic clove, minced |
| 1 |
c |
Chopped, peeled tomatoes, |
|
|
Canned Italian or fresh |
| 1 |
c |
Dry white wine |
| 1 |
ts |
Crumbled saffron threads |
| 1 |
|
Bay leaf |
| 1 |
ts |
Dried thyme |
| 1/2 |
ts |
Dried oregano |
|
|
Coarse salt to taste |
|
|
Freshly ground pepper to tas |
| 2 |
tb |
Chopped Italian parsley leav |
INSTRUCTIONS
FOR THE SAFFRON SAUCE
Rice and a green vegetable go with this dish. 1. Clean the squid and chop
the tentacles. Heat the oil in a large frying pan and cook the onion and
garlic until soft but not brown. Add the tentacles and cook for 5 minutes.
2. In a mixing bowl, combine the egg yolks, Parmesan, ham, bread crumbs,
salt, pepper, and parsley. Add the tentacles and mix thoroughly. 3. Stuff
the squid with the mixture and close the openings securely with a
toothpick. 4. Make the sauce. Heat the oil in a heavy fireproof casserole
or frying pan that will hold the squid comfortably in one layer. Saute the
onion and garlic until they are soft. Add the stuffed squid and the
remaining ingredients, except the parsley. Simmer, covered, for 20 minutes,
basting the squid with the sauce, if necessary. 5. Uncover the squid and
cook for 35 minutes longer. Correct the seasoning and baste frequently.
Remove the bay leaf, sprinkle the squid with the parsley, and serve. From:
JUDY HAIGHT
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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