Stuffed Squid With Tomato Sauce

By á-174942

Ingredients

• SAUCE:
• 3 pounds squid cleaned
• 1 small onion minced fine
• 2 garlic cloves minced fine
• 2 tablespoons olive oil
• 1/2 pound sea legs diced small
• 2 hard-cooked eggs finely chopped
• 1/2 cup fresh bread crumbs
• 1/3 cup freshly-grated Locatelli or Parmesan
• Salt to taste
• Freshly-ground black pepper to taste
• 1 pound linguini
• Freshly-grated Locatelli or Parmesan to taste
• 1 cup minced onion
• 4 garlic cloves minced
• 2 tablespoons olive oil
• 2 cans crushed tomatoes in puree - (28 oz ea)
• 1 cup water
• 1 can tomato sauce - (15 oz)
• 2 carrots peeled, and cut into 2" lengths
• 1 boiling potato peeled, left whole
• 1 teaspoon dried basil crumbled
• Cayenne pepper to taste
• Salt to taste

Details

Servings 6

Preparation

Step 1

Sauce: In a casserole set over moderate heat, cook the onion and garlic in the oil, stirring occasionally, for 5 minutes, or until transulent.

In a blender or food processor, puree the tomatoes, water, and tomato sauce until smooth and add it to the casserole. Add the carrots, potato, basil, cayenne and salt. Bring the liquid to a boil and simmer, partially covered, stirring occasionally, for 1 hour.

Rinse the squid and turn the body sacs inside out. Mince the tentacles.

In a skillet set over moderate heat, cook the onion and garlic in the oil, stirring occasionally, for 3 minutes more. Transfer to a bowl. Add the sea legs, eggs, bread crumbs, grated cheese, and salt and pepper. Combine the mixture well. Stuff the squid with the bread-crumb mixture and close with a toothpick. Add the squid to the sauce and simmer for 10 to 15 minutes, or until just tender. Transfer the squid to a serving dish.

Meanwhile, cook the linguini according to package directions, drain, and transfer it to a large bowl. Add enough sauce to coat the pasta and toss to combine. Sprinkle with cheese. Serve the squid separately with a mixed green salad.

This recipe yields 6 to 8 servings.