Braised stuffed squid

Name: Braised stuffed squid
Yield: Serves 6
Cuisine: Italian
Ingredients: freshly ground black pepper, to taste; salt, to taste; squid cooking liquid, reserved from above; ½ cup torn basil leaves, to serve; 2 tablespoons plain flour; cooked polenta, Handmade Sicilian-style Macaroni or short pasta, to serve; 1 dried bay leaf; 500 g tomatoes; 3 tablespoons light olive oil; 1 small brown onion, chopped; 1 cup Roast Tomato Sauce; 100 ml light olive oil; ½ cup extra-virgin olive oil; 2 teaspoons tomato paste; 1 cup hot water; 1 cup dry white wine; 1 large brown onion, chopped; 150 g Toasted Herb Breadcrumbs; 3 egg yolks, lightly beaten; 3 cloves garlic, chopped; 3 tablespoons chopped flat-leaf parsley leaves; 1.5 kg small squid; 1 clove garlic, chopped

Preparation info

Serves
6

Difficulty
Easy

Appears in

Wild Weed Pie

By Janni Kyritsis and Roberta Muir

Published 2006

About

Not all pasta comes from a pasta machine; this dish can be served with Handmade Sicilian-style Macaroni. I was surprised one day when an MG Garage apprentice, Joe Gambacorta, told me how his mum made her macaroni at home, rolling each individual macarono around a knitting needle. Excited by the idea of learning something new, I asked his mum to come and show us. It was such a fun day, and we put the macaroni on the menu with the braised squid.

Ingredients

Europe
Italy
Fish course
Pescatarian
Mediterranean

Ingredients

Method