Ingredients with Measurements:
- 4 large squid tubes
- 2 cups fresh spinach, chopped
- 1 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1/4 cup breadcrumbs
- 1 egg
- 2 cloves garlic, minced
- 2 tbsp olive oil
- Salt and pepper to taste
Special equipment needed:
- Toothpicks
- Baking dish
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a mixing bowl, combine the chopped spinach, ricotta cheese, Parmesan cheese, breadcrumbs, egg, minced garlic, and salt and pepper to taste.
3. Rinse the squid tubes with cold water and pat them dry with paper towels.
4. Stuff the squid tubes with the spinach and ricotta mixture and secure the ends with toothpicks.
5. Heat olive oil in a large skillet over medium-high heat. Add the stuffed squid tubes and cook for 2-3 minutes on each side until lightly browned.
6. Transfer the squid tubes to a baking dish and bake in the preheated oven for 15-20 minutes until cooked through.
7. Remove the toothpicks before serving.
Time:
Preparation time: 20 minutes
Cooking time: 25 minutes
Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories per serving: 250
Fat: 12g
Protein: 20g
Carbohydrates: 15g
Fiber: 2g
Sugar: 2g
Sodium: 400mg
Substitutions for ingredients:
- Instead of fresh spinach, you can use frozen spinach that has been thawed and drained.
- Instead of ricotta cheese, you can use cottage cheese or cream cheese.
- Instead of Parmesan cheese, you can use Pecorino Romano or Asiago cheese.
- Instead of breadcrumbs, you can use almond flour or crushed crackers.
Variations:
- Add chopped sun-dried tomatoes or roasted red peppers to the spinach and ricotta mixture for extra flavor.
- Use ground beef or sausage instead of spinach for a meaty stuffing.
- Top the stuffed squid with marinara sauce and mozzarella cheese before baking for a different flavor profile.
Tips and tricks:
- Make sure to pat the squid tubes dry with paper towels to remove any excess moisture.
- Use toothpicks to secure the ends of the stuffed squid tubes to prevent the filling from falling out.
- Don't overcook the squid tubes, as they can become tough and rubbery.
Storage instructions:
Store any leftover stuffed squid in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the stuffed squid in a baking dish and cover with foil. Bake in a preheated oven at 350°F for 10-15 minutes until heated through.
Presentation ideas:
Serve the stuffed squid on a bed of fresh spinach leaves and garnish with lemon wedges.
Garnishes:
Lemon wedges, chopped fresh parsley, or chopped fresh basil.
Pairings:
Serve with a side of roasted vegetables or a simple green salad.
Suggested side dishes:
Roasted asparagus, garlic mashed potatoes, or a quinoa salad.
Troubleshooting advice:
If the squid tubes are too tough to stuff, try blanching them in boiling water for 1-2 minutes before stuffing.
Food safety advice:
Make sure to cook the stuffed squid to an internal temperature of 145°F to ensure that it is safe to eat.
Food history:
Stuffed squid is a popular dish in Mediterranean cuisine, particularly in Italy and Greece.
Flavor profiles:
The stuffed squid has a savory and slightly salty flavor from the spinach and ricotta filling, with a mild seafood taste from the squid.
Serving suggestions:
Serve the stuffed squid as a main course for a dinner party or a special occasion.
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Region: Italian