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  • Stuffed Squid

    Puglia has more than 500 miles (800 km) of coastline, and you can find all kinds of delicacies from the sea in the towns and villages that line the coast. A few miles inland, however, seafood disappears and is replaced by more land-based dishes. One sea delicacy that you do find even inland is cuttlefish or squid, most often stuffed and baked.

    This recipe is simple and easy to prepare, a fact my friends who helped me test it found difficult to believe. Squid is not hard to find in U.S. grocery stores, and it is relatively affordable, compared with other seafood.

    Pair this dish with a Puglian rosé and wow your friends.

    • ½ cup (118 mL) fresh breadcrumbs
    • 1/3 cup (79 mL) grated pecorino cheese
    • 1 tablespoon (15 mL) capers, chopped
    • 1 clove garlic, peeled and chopped
    • 1 egg, lightly beaten
    • 8 small to medium squid, cleaned
    • 2 tablespoons (30 mL) extra virgin olive oil
    • ½ teaspoon (2.5 mL) salt

    1. Preheat the oven to 350°F (180°C).

    2. In a small bowl, combine the breadcrumbs, pecorino cheese, capers, garlic, and egg and stir to combine. Divide the stuffing among the 8 squid, filling them with a small spoon. Do not pack the stuffing too firmly into the squid.

    3. Arrange the squid close together in a baking dish or on a baking sheet. Drizzle with the olive oil and sprinkle with the salt.

    4. Bake for 1 hour.

Copyright © 2010 Viktorija Todorovska. All rights reserved. No part of this book may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopying, recording, or by any information storage and retrieval system, without express written permission from the publisher.

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