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Jim Coleman Recipes

Ricotta Stuffed Calamari

For this recipe you will need:

  • 12 6-inch squid, cleaned
  • 1/2 lb. ricotta cheese
  • 1/4 cup grated parmesan cheese
  • 1/2 tsp. black pepper
  • 1/4 tsp. grated nutmeg
  • 2 tb. finely minced parsley
  • 2 eggs, slightly beaten

To prepare this recipe:

Cut off the tentacles so you have just the body cavity. Make sure to keep it whole so you can stuff it without it leaking. Reserve the tentacles.

Mix together all the other ingredients and stuff the body of each squid about a third of the way with the cheese mixture. Be careful not to overstuff the squid, so it won't explode on you. Fasten the opening of each squid with a toothpick.

Heat two cups of your favorite tomato sauce. Place the stuffed squid in the simmering sauce. Add the tentacles to the sauce and simmer for about 3 or 4 minutes then turn them carefully and simmer for another 3 or 4 minutes. Lift out the stuffed squid to a warm serving platter and serve with additional sauce and the tentacles. Serve over linguini, angel hair pasta or rice.



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