Whole squid tubes are stuffed in this recipe with a Mediterranean mixture. If the tubes are small you may need four. Passata is a thick, tasty Italian tomato purée that is available in supermarkets and specialty stores.
Ingredients
| 2 | Squid tubes, cleaned |
Stuffing
| 2 Tbsp | Olive oil |
| 1 medium | Onion, diced |
| 1 | Red capsicum, seeded and diced (Main) |
| 2 cloves | Garlic, crushed |
| 6 medium | Mushrooms, diced (Main) |
| 1 cup | Fresh breadcrumbs |
| 100 g | Prosciutto |
| 1 | Egg, lightly beaten |
Sauce
| 1 cup | Passata |
| ¼ cup | Dry white wine |
| 1 Tbsp | Basil, finely chopped |
| 1 tsp | Sugar |
Directions
- Wash the squid tubes well. Remove any cartilage from the top of the tubes.
- To prepare the stuffing, heat the oil in a non-stick frying pan. Sauté the onion, until softened. Add the capsicum, garlic and mushrooms and cook, until soft. Add the breadcrumbs, prosciutto and egg. Mix well. Cool.
- Stuff the tubes with the mixture and secure the ends with toothpicks.
- Preheat the oven to 180C. Place the tubes in a small baking dish. Combine the passata, wine and seasonings and pour over the squid. Cover and bake for 30 minutes until tender.
- To serve, remove the toothpicks, slice into 1 cm rounds and layer onto 4 serving plates. Spoon the sauce around the squid.