Recipe

Calamari Farciti Positano Recipe

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Ingredients

Directions

Step #1 Preheat the oven to 375 degrees.
Step #2 Clean the squid & chop the tentacles finely.
Step #3 Set them aside.
Step #4 Saut 82 the onion & the garlic in 1 tbsp of the olive oil & the butter until the onion is soft.
Step #5 Add the tentacles & cook for 2 mins.
Step #6 Add the spinach and saut E9, stirring, until it has wilted.
Step #7 Drain off any extra liquid & cool the spinach.
Step #8 In a mixing bowl, parsley, mix the ricotta, egg, & the cooled spinach mixture.
Step #9 Mix thoroughly & Spice up with salt, pepper, & hot pepper flakes.
Step #10 Stuff the mixture loosely into the squid & close the openings securely with a toothpick.
Step #11 Use the remaining tbsp of olive oil to grease a rectangular baking dish large enough to hold the squid comfortably in one layer.
Step #12 Arrange the squid in the dish & add the wine & tomatoes.
Step #13 Spice up this with salt, pepper & more hot pepper flakes, if you wish.
Step #14 Bake for 40 to 45 mins, or until the squid is tender & the sauce has thickened.
Step #15 If there is too much sauce, raise the oven temperature & allow the liquid to reduce.
Step #16 If there is too little, add more white wine.
Step #17 Serve the squid with lemon quarters.
Step #18 Do not overstuff the squid or they may split while they cook.
Step #19 Rice & braised fennel go well with this dish.
Step #20 --- Judy Haight.
Enjoy the CALAMARI FARCITI POSITANO recipe

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