| Level: | Intermediate |
| Total: | 1 hr 15 min |
| Prep: | 40 min |
| Cook: | 35 min |
| Yield: | 6 servings |
| Level: | Intermediate |
| Total: | 1 hr 15 min |
| Prep: | 40 min |
| Cook: | 35 min |
| Yield: | 6 servings |
Ingredients
- 12 large squid tubes
- 2 large onions, finely chopped
- 2 tablespoons, plus 1/2 cup olive oil, plus 1/2 cup
- 4 cloves garlic, finely chopped
- 1 cup grated pecorino, plus 1/4 cup
- 1/2 cup Italian finely chopped parsley, plus 1/4 cup
- 6 cups bread crumbs
- 1 cup raisins
- 12 toothpicks
- Tomato Sauce, recipe follows
- 56 ounces canned, crushed tomatoes
- 4 cloves garlic, finely chopped
- 1/2 cup finely chopped basil
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon sugar
Instructions
- Preheat the oven to 350 degrees F.
- Clean the 12 large squid tubes; remove skin and cartilage inside the squid and rinse and clean. In a large pan saute onions in 2 tablespoons olive oil until soft. In a large bowl, combine the Sauteed onions, 1/2 cup of olive oil, garlic, 1 cup pecorino, 1/2 cup parsley, and the bread crumbs and mix well. Add the remaining 1/2 cup of oil to make the bread crumbs soft. Add the raisins last. Fill the squid tubes with the mixture and secure with a toothpick at the top opening. Lay the tubes in a baking pan with a little oil in the bottom of the pan, and bake for 10 minutes. After 10 minutes, remove from oven and top with tomato sauce. Sprinkle with 1/4 cup of pecorino and an additional 1/4 cup of parsley. Put pan back in the oven and bake until the cheese is melted, 10 to 15 minutes.
- In a large frying pan, mix crushed tomatoes, garlic, basil, salt, pepper and sugar. Cook for 5 minutes and set aside.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 1117 |
| Total Fat | 40 g |
| Saturated Fat | 10 g |
| Carbohydrates | 131 g |
| Dietary Fiber | 12 g |
| Sugar | 36 g |
| Protein | 62 g |
| Cholesterol | 524 mg |
| Sodium | 1780 mg |
| Serving Size | 1 of 6 servings |
| Calories | 1117 |
| Total Fat | 40 g |
| Saturated Fat | 10 g |
| Carbohydrates | 131 g |
| Dietary Fiber | 12 g |
| Sugar | 36 g |
| Protein | 62 g |
| Cholesterol | 524 mg |
| Sodium | 1780 mg |
Reviews
You can buy a lot of sicilian food at store.sicilianflavors.com
We didn’t like this recipe…too many bread crumbs and raisins in our opinion. We much preferred Lydia Bastianich’s version.
It was excellent, but I did add to the stuffing a touch. I cut up the calamari tenticles and cut up some shrimp and added them both to the onions in the pan. I sauteed them until tender and then added the mixture to grated pecorino and breadcrumbs…..followed the recipe to a tee otherwise.
It was delicious!!!!
Not how grandma used to make it! She had no cheese or raisens in it.
I made this for Christmas Eve and it was delicious. I will make it again for company next wee.k