From the kitchen of Kay Putano.
Cut ends off 2 lb squid.
Cut up the squid ends & fry in 8 Tbsp oil.
Put fried squid in a bowl.
Add:
2 1/2 c bread, broken up small
1/2 c parmesan cheese
2 eggs
salt & pepper to taste
basil, to taste
parsley, to taste
little crushed garlic
little water
Fill squid with the bread filling.
Secure with toothpicks, round ones work best.
In a pan:
1/4 c oil
garlic clove
When oil is fragrant, remove garlic, don't brown.
Add squid.
Cook on low for 15 minutes.
Add a little water.
Cook on low 15 more minutes.
Add:
1 can crushed tomatoes
Simmer for 1/2 hour.
Cut up the squid ends & fry in 8 Tbsp oil.
Put fried squid in a bowl.
Add:
2 1/2 c bread, broken up small
1/2 c parmesan cheese
2 eggs
salt & pepper to taste
basil, to taste
parsley, to taste
little crushed garlic
little water
Fill squid with the bread filling.
Secure with toothpicks, round ones work best.
In a pan:
1/4 c oil
garlic clove
When oil is fragrant, remove garlic, don't brown.
Add squid.
Cook on low for 15 minutes.
Add a little water.
Cook on low 15 more minutes.
Add:
1 can crushed tomatoes
Simmer for 1/2 hour.
| "We keep a potato masher in a drawer because sometimes it's fun not to be able to open that drawer." |
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