Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

8 md Squid, about 6-7" long 1 c Fresh bread crumbs
1 cl Garlic, finely minced 1 tb PLUS -see next ingredient-
1 c Chopped fresh parsley 1/4 c Olive oil
1/2 ts Oregano 1/2 c Dry vermouth
1 ts Salt, or to taste 2 c Crushed tomatoes
1 ts Coarse grind black pepper

To clean the squid: cut off the tentacles and reserve. Cut off and
discard the mouth which is in the center of the tentacles. Under cold
running water, peel off the outer skin and discard. Squeeze the body
to push out the insides, pulling off the head when the insides are
out. Pull out the center bone (it looks like a piece of clear
plastic) and discard. Turn the body inside out and rinse wll. Turn
back and rinse. Dry on paper towels. Chop the tentacles coarsley in
the food processor. Add the garlic, parsley, oregano, salt, and
peppre. Process until blended. Add the bread crumbs and one tb of the
oil. Mix well. Fill the bodies of the squid. Fill betwwen half and
three quarters full. If you over fill them they will burst when
cooking. Either skewer them closed or shut with toothicks or roughly
stitch with cotton thread and a needle. Heat remaining olive oil in a
skillet and add the squid. Turn often to prevent sticking. Cook until
lightly browned. Add the vermouth and saute until the wine has nearly
evaporated. Add the crushed tomatoes and simmer 20 minutes,
uncovered. Serve warm.

Source: Home Sausage Making by Charles G. Reavis ISBN: 0-88266-477-8
typed by Carolyn Shaw 12-94.
Submitted By CAROLYN SHAW On 12-09-94

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