From chef_rwmiller@sbcglobal.net Tue May 17 15:33:31 2005
Date: Tue, 17 May 2005 06:10:41 +0000 (UTC)
From: chef_rwmiller@sbcglobal.net
Newsgroups: rec.food.recipes
Subject: Italian Stuffed Squid Hoods
Followup-To: rec.food.cooking, rec.food.recipes


Italian Stuffed Squid Hoods

Simple and just so tasty based on a recipe from a Good Taste Magazine

4 1/4 ounces fresh sourdough breadcrumbs (2 cups)
4 1/4 ounces goat feta cheese, crumbled
2 7/8 ounces chopped kalamata olives (1/2 cup)
1 tablespoons fresh oregano
1 fresh birds eye chili, finely chopped
salt & freshly ground black pepper
6 small cleaned squid, hoods
olive oil flavored cooking spray
baby romaine lettuce, leaves washed
lemon wedges, to serve
toasted bread, to serve

4 servings

 Combine the breadcrumbs, feta, olives, chili and oregano in a bowl and
season with salt and pepper.
Spoon the mixture into the squid hoods and close the ends with toothpicks to
secure.
Lightly spray with oil.
Preheat a grill pan or frypan preferably non stick and cook the squid heads
for about 2 mins each side till cooked but be careful not to overcook or
they will be tough.
Divide the lettuce leaves among 4 serving plates.
Cut the squid into thick slices and arrange on the lettuce and serve with
lemon wedges and toast.


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