Side Pannel
Squid Sausage
Ingredients List
- 8 md Squid; about 6-7 long
- 1 Clove garlic; finely minced
- 1 c Chopped fresh parsley
- 1/2 ts Oregano
- 1 ts Salt; or to taste
- 1 ts Coarse grind black pepper
- 1 c Fresh bread crumbs
- 1 tb Olive oil; plus
- 1/4 c Olive oil
- 1/2 c Dry vermouth
- 2 c Crushed tomatoes
Directions
To clean the squid: cut off the tentacles and reserve. Cut off and discard
the mouth which is in the center of the tentacles. Under cold running
water, peel off the outer skin and discard. Squeeze the body to push out
the insides, pulling off the head when the insides are out. Pull out the
center bone (it looks like a piece of clear plastic) and discard. Turn the
body inside out and rinse well. Turn back and rinse. Dry on paper towels.
Chop the tentacles coarsely in the food processor. Add the garlic, parsley,
oregano, salt, and peppre. Process until blended. Add the bread crumbs and
one tb of the oil. Mix well. Fill the bodies of the squid. Fill between
half and three quarters full. If you over fill them they will burst when
cooking. Either skewer them closed or shut with toothpicks or roughly
stitch with cotton thread and a needle. Heat remaining olive oil in a
skillet and add the squid. Turn often to prevent sticking. Cook until
lightly browned. Add the vermouth and saute until the wine has nearly
evaporated. Add the crushed tomatoes and simmer 20 minutes, uncovered.
Serve warm.
typed by Carolyn Shaw 12-94.
the mouth which is in the center of the tentacles. Under cold running
water, peel off the outer skin and discard. Squeeze the body to push out
the insides, pulling off the head when the insides are out. Pull out the
center bone (it looks like a piece of clear plastic) and discard. Turn the
body inside out and rinse well. Turn back and rinse. Dry on paper towels.
Chop the tentacles coarsely in the food processor. Add the garlic, parsley,
oregano, salt, and peppre. Process until blended. Add the bread crumbs and
one tb of the oil. Mix well. Fill the bodies of the squid. Fill between
half and three quarters full. If you over fill them they will burst when
cooking. Either skewer them closed or shut with toothpicks or roughly
stitch with cotton thread and a needle. Heat remaining olive oil in a
skillet and add the squid. Turn often to prevent sticking. Cook until
lightly browned. Add the vermouth and saute until the wine has nearly
evaporated. Add the crushed tomatoes and simmer 20 minutes, uncovered.
Serve warm.
typed by Carolyn Shaw 12-94.
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