Saturday Beefcake: Main Course

Once again the culinary treasures of Puglia are looted from the June/July 2003 issue of Italian Cooking and Living with a recipe requiring stuffing and stuffing, as you dear reader well know is a favourite pastime in these parts.
Stuffed Squid




Squid, one kilo, cleaned and separated into tentacles and bodies; choose squid about 4 to 5 inches long (not including tentacles) for this recipe.
Bread Crumbs, one half cup
Chopped parsley, two tablespoons
Garlic, one clove, minced
Extra Virgin Olive Oil, one half cup
Sea salt [or kosher salt]
Black pepper, freshly ground
Oven Pre-heated 350F



1. Finely chop the squid tentacles, and place them in a food processor.
2. Add the bread crumbs, parsley, garlic and olive oil.
3. Process until a smooth filling forms, adding more olive oil if it is too dry.
4. Season with salt and pepper.
5. Spoon the filling into the squid bodies, then close the open end with a toothpick.
6. In a large ovenproof skillet over medium high heat heat about two tablespoons of the olive oil
7. Add the squid; brown it in the olive oil; four minutes or so.
8. Place the skillet in the oven and bake for about 30 minutes; until tender.
9. Plate the squid individually or on a large plate on a bed of lettuce.



Squid is an especially versatile source of protein which responds well to its surrounding flavours.




Side dishes nothwithstanding--a green salad does very well or research our archives for a simple broccoli di rape recipe. Mario Batali's is excellent, simple and tasty.



And speaking of side dishes and stuffing, the photos chosen are those of young men who know a lot about filling, viz. filling out a swimsuit or gym shorts.