If you remember my article last week entitled A Sardinian Feast with Friends; well I actually had a couple of emails from people wishing to know how to make the Stuffed Squid in Vernanccia Sauce. Since it wasn’t my recipe, I had to get with my friend Adam to but it into text form…
Stuffed Squid in Vernaccia Sauce by Adam Bartoy
This is the 1st time I have written a recipe, so I may have left out some things. This dish is all about doing your own thing, so if you have anything that works better for you, just feel free to add it. All of the measurements are guestimations of what I have done in the past. My mother in-law gave me a rough interpretation, and this is what I came up with. My biggest piece of advice is to buy cleaned squid and try and find large ones to stuff; it will make your life much easier! Also, the amount of stuffing may differ depending on how big your squid are to be stuffed. Adjust recipe with more meat if necessary.
In a large skillet heat olive oil and large chunks of garlic until garlic is brown, then remove chunks.
Add stuffing squid and tuna to garlic oil and cook until steak is rare.
Reserve tuna/ squid in food processor. If there are tentacles reserve to the side.
Sauté shrimp in garlic oil and add to tuna/squid mixture
Pulse meat mixture to point of medium chunk
Toss meat, bread crumbs, parsley in bowl
Hand stuff large squid with stuffing making sure to fill completely and packing tight.
5 lbs large Squid for stuffing
– 1-2 lbs Cleaned squid- size does not matter for stuffing.
– 1 tuna steak
– .25-.5 lbs. shrimp (size does not matter), peeled de-veined
– .25 cup bread crumbs
– 3 cloves garlic cut in large chunks
– Olive Oil
– .25 cup Parsley chopped fine
– Left over stuffing
– 2 cloves garlic, large chunks
– Olive oil
– .5 bottle Vernaccia white wine (other Italian white wine will do)
– .5 cup Chicken stock
– Boil large sauce pan of water
– Add large squid and boil until slightly tender, about 10 minutes.
– Strain and set aside
– Preheat oven to 350 degrees
Using large skillet again add more olive oil and chunks of garlic. Sauté until garlic is light brown then discard chunks.
Add left over stuffing to oil and sauté until majority of oil is soaked into mixture.
Add .5 bottle of Vernaccia and reduce by half in mixture
Add .5 cup of chicken stock and bring to a boil.
Allow to boil for a couple of minutes, and then remove from heat.
In an oven safe cake pan (I used a 13×9 Pyrex pan) arrange stuffed squid and tentacles if available in pan. Pour sauce over squid and bake for about 30-45 minutes. Checking regularly to make sure they don’t burn.