Among perhaps a multitude of tasks we consider a form of "martyrization" is stuffing itsy-bitsy teeny weeny items. Stuffing squid definitely falls under this category.
JS has been harassing me to stuff squid for the longest time. Finally, I relented! (She'll just keep repeating and repeating her request.)
Making the stuffing was easy enough: it had ricotta, Parmiggiano-Reggiano, parsley, anchovies, garlic and hazelnuts.
Now to act the martyr.
I tried stuffing one with a teaspoon -- I heard someone say that he found it easier than using a piping bag -- but that was a joke. Piping bag it must be! Or, in my case, a Ziploc bag with an end cut off.
It was definitely easier than using a teaspoon, but still not a picnic. The opening of the squid body is tapered! So I finally decided to cut a bit off the opening to widen the hole.
The mess, MYGOD, the mess!
Finally, they were all stuffed and toothpicked. JS made the most heavenly-smelling tomato sauce. We lined them up in the sauce and baked. They were in the oven for about 30 minutes or so.
They were good. I was a little distracted by the hazelnuts. I thought the texture contrast between the ricotta filling and squid were nice enough on their own; of course, it may be because the hazelnuts were a tad "over-roasted" that I didn't like them.
However, I still thought the highlight was the tomato sauce. JS, do you even remember what version of tomato sauce you made? It was anchovy-y, wasn't it?
Mediterranean Stuffed Leg of Lamb
Stuffed Peppers (Lamb and Rice)
Stuffed Squid (braised in tomato sauce)
Faux=stuffed Basa Fillets with Olives, Tomatoes, Lemons and Oranges
Stuffed Giant Squid, Two Ways
Stuffed Savoy Cabbage with Pork
Tuesday, August 26, 2008