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Calamari Farciti Con Ricotta E Spinaci

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      Title: CALAMARI FARCITI CON RICOTTA E SPINACI
 Categories: Seafood
      Yield: 4 Servings
 
      8 lg Squid
      1 md Onion; minced
      1    Garlic clove; minced
      2 tb Olive oil
      1 tb Butter, unsalted
    1/2 lb Spinach, fresh; trimmed
    2/3 lb Ricotta
      1    Egg
      1 tb Parsley, Italian; chopped
           Kosher salt; to taste
           Pepper, black; to taste
    1/2 c  Wine, white, dry
      2 c  Tomato, plum
      1    Lemon; quartered
 
  Preheat the oven to 375 degrees.  Clean the squid and chop the
  tentacles finely.  Set them aside. Saut 82 the onion and the garlic
  in 1 tablespoon of the olive oil and the butter until the onion is
  soft. Add the tentacles and cook for 2 minutes.  Add the spinach and
  saut E9, stirring, until it has wilted. Drain off any extra liquid
  and cool the spinach. In a mixing bowl, combine the ricotta, egg,
  parsley, and the cooled spinach mixture. Mix thoroughly and season
  with salt, pepper, and hot pepper flakes. Stuff the mixture loosely
  into the squid and close the openings securely with a toothpick. Use
  the remaining tablespoon of olive oil to grease a rectangular baking
  dish large enough to hold the squid comfortably in one layer. Arrange
  the squid in the dish and add the wine and tomatoes. Season with
  salt, pepper and more hot pepper flakes, if you wish. Bake for 40 to
  45 minutes, or until the squid is tender and the sauce has thickened.
  If there is too much sauce, raise the oven temperature and allow the
  liquid to reduce.  If there is too little, add more white wine. Serve
  the squid with lemon quarters. Do not overstuff the squid or they may
  split while they cook.  Rice and braised fennel go well with this
  dish.
  
                                         --- Judy Haight
 
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