Baked Stuffed Squid

INGREDIENTS

SAUCE:

• 1/4 cup olive oil
• 1 large onion, sliced thinly (preferably sweet white Vidalia onion)
• Salt and freshly ground black pepper
• 1/4 cup pine nuts
• 1/4 cup raisins

• 1/4 cup Italian or kalamata olives(preferably pitted)
• 1 teaspoon capers, optional
• 1 (24-ounce) can peeled crushed/ground tomatoes (recommended: Kitchen Ready)
• 5 or 6 basil leaves, torn

STUFFING:

• 3 eggs
• 3/4 cup seasoned bread crumbs, plus extra for sprinkling
• 1 tablespoon raisins, coarsely chopped
• 1 tablespoon pine nuts, coarsely chopped

• 1/4 cup chopped squid tentacles
• 1 tablespoon caciocavallo cheese orPecorino Romano, chopped into small cubes
• 12 cleaned fresh or frozen medium squid

TO ASSEMBLE:

• Grated Romano
• Dry seasoned bread crumbs

• Salt and freshly ground black pepper
• Extra-virgin olive oil

DIRECTIONS

To make the sauce: Pour the oil into a medium size saucepan, add the onion, a pinch of salt and pepper and saute at medium to medium-high heat until the onion becomes golden and tender and you can see through it. Add the pine nuts, the raisins and the olives, (for a tangy taste, add the capers). Saute for about 3 more minutes). Add the can of tomatoes (add about 1/2 can of water to thin the sauce for cooking) and cook at medium heat for about at least 1 hour, stirring occasionally. Lastly, add the basil leaves for a more fresh and tasty flavor. 

Preheat the oven to 400 degrees F. 

To make the stuffing: in a medium bowl, beat the eggs and gradually add the bread crumbs, raisins, pine nuts, tentacles and cheese. Mix to a soft consistency. Stuff squid loosely with the mixture and secure opening with a small skewer or toothpick. Place a single layer of squid in a medium baking dish (9 by 13-inches). Top with the sauce. Sprinkle a little grated romano, some dry seasoned bread crumbs, a pinch of salt and pepper over the sauce, then drizzle with some olive oil. Cover pan with aluminum foil and bake for about 45 minutes or until tender.