Squid Stuffed with Ham
Sun, Oct 18 2009 at 10:21 AM EST
Read more: BEER RECIPE, RECIPES
Ingredients- 2 tablespoons olive oil
- 1⁄2 cup minced onion
- 2 cloves garlic, minced
- 1 tablespoon chopped parsley
- 1 tablespoon dry bread crumbs
- 2 ounces dry-cured ham, sliced thin but not paper-thin
- 1 pound squid, cleaned
- 1⁄4 cup tomato sauce
Directions
- Heat 1 tablespoon of the oil in a skillet over low heat.
- Add the onion and cook until soft but not browned.
- Add the garlic and parsley and cook another minute or so, just to take the raw edge off the garlic.
- Transfer the contents of the skillet to a bowl and stir in the bread crumbs. Let cool.
- Cut the ham into pieces about two thirds of the length of your squid bodies.
- Top each slice with some of the bread-crumb mixture, roll it slightly to hold the filling, and insert it into a squid.
- Tuck one of the tentacle clusters into the opening of each stuffed squid, then run a toothpick through it crosswise to close the opening and trap the tentacles.
- Heat the remaining 1 tablespoon oil in the skillet over medium-high heat and cook the squid until they begin to shrink and turn opaque white, about 2 minutes on the first side.
- Turn, add the tomato sauce, and cook another 2 minutes.
-
Transfer the stuffed squid to a plate, remove the toothpicks, and spoon the sauce over all. If you have any leftover ham, cut it into thin slivers and scatter it over the dish.
Yield
4-6 as an appetizer
Good to know
Because the stuffing is on the dry side, I skip the usual pastry bag technique and simply roll the other ingredients in a thin slice of ham and then pop the whole assembly inside.
The Microbrew Lover’s Cookbook From The Microbrew Lover’s Cookbook, Copyright © 2002 by Jay Harlow. Used by arrangement with Jay Harlow.
Photo: denovich/Flickr
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