Baked Stuffed Squid: Calamari Ripieni al Forno
Need Head to the store and pick up seasoned bread crumbs, canned tomatoes, romano, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 2 hours and 20 minutes.
Pour the oil into a medium size saucepan, add the onion, a pinch of salt and pepper and saute at medium to medium-high heat until the onion becomes golden and tender and you can see through it.
Add the pine nuts, the raisins and the olives, (for a tangy taste, add the capers).
Saute for about 3 more minutes).
Add the can of tomatoes (add about 1/2 can of water to thin the sauce for cooking) and cook at medium heat for about at least 1 hour, stirring occasionally. Lastly, add the basil leaves for a more fresh and tasty flavor.
Preheat the oven to 400 degrees F.
To make the stuffing: in a medium bowl, beat the eggs and gradually add the bread crumbs, raisins, pine nuts, tentacles and cheese.
Mix to a soft consistency. Stuff squid loosely with the mixture and secure opening with a small skewer or toothpick.
Place a single layer of squid in a medium baking dish (9 by 13-inches). Top with the sauce.
Sprinkle a little grated romano, some dry seasoned bread crumbs, a pinch of salt and pepper over the sauce, then drizzle with some olive oil. Cover pan with aluminum foil and bake for about 45 minutes or until tender.