27-04-2010, 06:27 AM
Squid must always be cooked either very quickly as in frying or slowly at low temperature as in braising. Anything in between will make it tough as rubber bands and relatively unpleasant to eat.
If you want to stuff the bodies, use a stuffing that will not dry out or become overcooked during the slow braising process. Italians make a wonderful dish with a stuffing of fresh bread crumbs (not the dry stuff in a box) mixed with an egg, parsely, olive oil and some bits of chopped tentacles. The stuffing should be just moist enough to hold together. Pack it loosely into the bodies--to tight and the bodies will split when they shrink during cooking. Close the end of the bodies with a toothpick or thread.
Saute the stuffed bodies briefly in olive oil. Then add a quarter cup of white wine and a couple of cups of crushed tomatoes. Cover and simmer at VERY low heat for 45-60 minutes. Remove the thread or toothpicks before serving.
You can get the recipe in Marcella Hazan's "Fundamentals of Italian Cooking" or other authentic Italian cookbooks.
If you want to stuff the bodies, use a stuffing that will not dry out or become overcooked during the slow braising process. Italians make a wonderful dish with a stuffing of fresh bread crumbs (not the dry stuff in a box) mixed with an egg, parsely, olive oil and some bits of chopped tentacles. The stuffing should be just moist enough to hold together. Pack it loosely into the bodies--to tight and the bodies will split when they shrink during cooking. Close the end of the bodies with a toothpick or thread.
Saute the stuffed bodies briefly in olive oil. Then add a quarter cup of white wine and a couple of cups of crushed tomatoes. Cover and simmer at VERY low heat for 45-60 minutes. Remove the thread or toothpicks before serving.
You can get the recipe in Marcella Hazan's "Fundamentals of Italian Cooking" or other authentic Italian cookbooks.