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Calamari stuffed with Ricotta & Spinach Recipe

   
 

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     Calamari stuffed with Ricotta & Spinach

Category   Entrees - Maindishes
Sub Category   None

Ingredients
 

Instructions
Ingredients- 6 calamari 1 onion, finely chopped 2 garlic, finely chopped Some olive oil (2 spoons) Spoon of butter 500gr fresh spinach (or frozen if that’s what you have) 500gr ricotta 1 egg some chopped parsley salt and ground pepper some hot chilli flakes glass of dry white wine 4 fresh tomatoes (or canned tomatoes) 1 lemon, to serve with
Clean the calamari and chop the tentacles finely. Set aside. Fry the onion and garlic in some olive oil and butter without browning, until the onion is soft. Add the tentacles and cook for a couple of minutes. Add the spinach leaves and cook until they are wilted. In a bowl mix the ricotta, egg, parsley and the cooked spinach. Season with salt, pepper and hot chili flakes to taste. Stuff the mixture into the calamari -not too full as they will grow in the oven - and secure the end closed with a toothpick. With some olive oil, grease a baking dish large enough to hold the stuffed calamari comfortably. Arrange the calamari in the dish and add the wine and tomatoes ( or polpa).Season with salt and pepper, and more chilli if you like. Bake for 40 to 45 minutes or until calamari are tender and the sauce has thickened. If there is too much liquid, turn the oven up and allow the sauce to reduce. If there is too little, add more white wine.
Serving Suggestions
Serve with lemon. You can also add some peas too!


Originally Submitted
1/20/2014





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