Text 18526, 80 rader
Skriven 2008-12-27 16:06:22 av BURTON FORD (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: Stuffed squid
=====================
Hi James        12/27/08 2:47 PM

BF> I just love fried squid or fried squid salad, but I have never had
BF> squid any other way... at least that I remember.
 
jw-> God made squid in little sac shapes just so they could be stuffed.

[chuckle]  

jw->       Title: Calamari Farciti Positano

Thanks, the recipe serves as a description of what I might expect when
ordering Calimari as farciti positano.  

I got interested in the name, and Google many times said Calamari farciti
positano was stuffed calimari, [as did many recipes] without defining
positano.  After rather more searching I found that Positano is a small
town on the Amalfi Coast of Italy.   So "Calamari Farciti Positano"
describes not just stuffed Calimari, but Stuffed Calimari as done in
Positano, Italy.


I guess that would mean your Chow Mei Fun recipe, adapted by you, should be
"Chow Mei Fun Yellowknife", eh? 

Here's some plain old Calimari Farciti, as made in a secret location. 

MMMMM----- Recipe via Meal-Master (tm) v8.02

Title: Calamari Farciti
Categories: 
Yield: 1 bunch

 3      lb Squid
 1         Onion large minced
 1         Clove of Garlic minced
 2      tb Olive Oil
 1      tb Unsalted Butter
   1/2  lb Fresh Spinach trimmed
   2/3  lb Ricotta Cheese
 1         Egg
 1      tb Italian Parsley chopped
           Kosher Salt to taste
           Pepper to taste
   1/2  c  Dry White Wine
 2      c  Tomatoes plum
 1         Lemon quartered

Preheat the oven to 375 degrees. Clean the squid and chop the tentacles
finely. Set them aside. Saute 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 saute,
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 over stuff the squid or they may
split while they cook. Rice and braised fennel go well with this dish. 

From "Recipe Key" www.recipekey.com   MM by Burt Ford 12/09.

-------------


Bur
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