You can always tell who grew up in an Italian-American family. They’re the ones at the fish counter on Christmas Eve. Here’s what my family has each year. Follow it up with a nice slice of ricotta cheesecake, if you have the room. If not, sip on some limoncello.
Here’s the recipe for stuffed squid. A how to for cleaning them may be coming. Use squid that are about 5-6 inches long for this.
- 20 squid cleaned with tentacles separated
- 1 1/2 cup bread crumbs
- 1/2 cup grated Romano
- 2 eggs
- 1 tbsp chopped parsley
- 1 tbsp chopped oregano
- 1/4 tsp cayenne pepper
Mix all ingredients together to form a moist stuffing about the consistency of cookie dough. Add a little white wine if necessary. Fill each squid loosely about 3/4 full and close top with a toothpick. Repeat until all squid are done. Saute squid uncovered in a large pan in olive oil until seared, about 5 minutes then add to marinara sauce along with tentacles and cook for 20-30 minutes.