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Stuffed Squid
500g squid bodies (tubes) with tentacles 4 tablespoons ricotta 1 tablespoon marjoram, roughly chopped finely grated zest and juice of 1 lemon 1 clove garlic, finely chopped 1 tablespoon freshly grated parmesan cheese sea salt freshly ground black pepper extra virgin olive oil for flavour and dressing olive oil for greasing 2 anchovy fillets, roughly chopped 2 fresh red chillies, finely chopped 1 tablespoon flat leaf parsley, chopped a small handful of feathery fennel tops or celery leaves Breadcrumbs 1 small loaf ciabatta bread 1 tablespoon rosemary leaves, finely chopped 1 teaspoon dried chilli (optional) 3 tablespoons olive oil sea salt freshly ground black pepper

1. Preheat the oven to 220C (430F). 2. To make the breadcrumbs, break the ciabatta into 5cm (2in) pieces. Place on a baking tray (you may need a second tray). Scatter with rosemary and dried chilli (if using). Drizzle with olive oil and season with salt and pepper. Bake until the bread turns a rich golden colour. Shake the tray from time to time so the bread cooks evenly.
C AK E C R U M B S . L I V E J O U R N AL . C O M F AC E B O O K . C O M / C AK E C R U M B S L J C AK E C R U M B S . D E V I AN T AR T . C O M

cakecrumbs.livejournal.com 3. After the bread has cooled, place it in a food processor and pulse it to the consistency of coarse sand. You can also rub it between the palms of your hands. Set aside. 4. Bring a saucepan of salted water to a boil. Cook the squid tentacles for about 10 minutes; drain, then rinse in cold water. Chop roughly, then set aside. 5. Reduce the oven temperature to 180C (360F). In a mixing bowl bring together the ricotta, breadcrumbs, marjoram, lemon zest, garlic, parmesan, and chopped tentacles. Season for taste and add a good splash of extra virgin olive oil. Use a spoon or piping bag to fill the squid with ricotta stuffing, then secure with toothpicks. 6. Place a sheet of greaseproof paper on a baking tray, and smear it with some olive oil - it's easiest if you use your hands to do this. Place the stuffed squid tubes on the baking tray and cook in the oven for 8-12 minutes or until the squid turns white. 7. In the meantime, get the dressing going. Put the anchovies, chillies and parsley in a bowl large enough to accommodate the squid. Pour in just enough extra virgin olive oil to make a rough paste. Season with salt and pepper and add a squeeze of lemon juice. Transfer the squid from the baking tray to the bowl; use tongs to rotate the squid to coat it with the mixture. 8. Arrange the tubes on plates and drizzle with the remaining anchovy dressing. Finish with cracked pepper, another drizzle of extra virgin olive oil and a scattering of fennel tops or celery leaves.

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F AC E B O O K . C O M / C AK E C R U M B S L J

C AK E C R U M B S . D E V I AN T AR T . C O M