04-29-2004, 01:13 PM
1 lb of small Squid-skinned,and cleaned
6 tb Olive oil
1 clove of garlic-minced
1 Onion-chopped
1/3 cup of uncooked long grain rice
1/2 cup of parsley-chopped
3 fresh mint leaves-chopped
1/4 cup of pignoli nuts
1/4 cup of raisins
1 lg can of crushed tomatoes
4 anchovie fillets
salt,and pepper
Heat 1/4 cup of the oil in a heavy skillet/add the garlic,and onion and saute till onion is transluscent/ Stir in the rice and saute a few minutes/mix in parsley, mint, pine nuts,and raisins/season with salt and pepper/ add some water(about 1/2 cup) and cook untill water is absorbed/stuff the squid sacs with the mixture using a very small spoon and allowing enough liquid in each for the rice to cook/Seal opening with toothpicks/Place the stuffed sacs in a baking dish/season with salt and pepper and set aside/ heat some oil in a sauce pan/when medium hot add anchovie and cook till disolved/add tomatoes,basil,salt,and pepper, and simmer about 20 minutes/Pour the sauce over the squid and bake in a 300 degree oven for about an hour.
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