🫙 From the Spice Rack
Squid Stuffed with Ricotta and Spinach
8 lg Squid (about 2 pounds) 1 Medium-sized onion, minced 1 Garlic clove, minced 2 tb Olive oil 1 tb Unsalted butter 1/2 lb Fresh spinach, trimmed of -stems and washed, or 1/2 -pack...
italianmaineasy
Ingredients8 items
Ingredients
- 8large squid (about 2 pounds)
- 1medium-sized onion, minced
- 1garlic clove, minced
- 2tbsp olive oil
- 1tbsp unsalted butter
- 1/2lbfresh spinach, trimmed of
- 1egg
- 1tbsp chopped italian parsley
Directions
- 1
8 lg Squid (about 2 pounds) 1 Medium-sized onion, minced 1 Garlic clove, minced 2 tb Olive oil 1 tb Unsalted butter 1/2 lb Fresh spinach, tr
- 2
Rice and braised fennel go well with this dish
- 3
Preheat the oven to 375 degrees
- 4
Clean the squid and chop the tentacles finely
- 5
Set them aside
- 6
Saute the onion and the garlic in 1 tablespoon of the olive oil and the butter until the onion is soft
- 7
Add the tentacles and cook for 2 minutes
- 8
Add the spinach and saute, stirring, until it has wilted