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|Chef Nick's Amazing Calamari|
"Tender calamari tubes filled with a mascarpone cheese, ricotta cheese and solar-dried tomato combination are baked, then sauteed to a golden finish in garlic butter. A little work, however really excellent!"
- 1 cup ricotta cheese
- 1/three cup mascarpone cheese
- 12 solar-dried tomatoes, chopped
- half cup dry bread crumbs
- 1/four teaspoon dried oregano, or to taste
- 1 pinch salt and pepper to taste
- 8 big squid, cleaned and tentacles removed
- 2 tablespoons butter
- 2 cloves garlic, chopped
- 2 tablespoons sesame seeds
|Prep : 20M||Cook : 4M||Ready in : 50M|
- Preheat the oven to 350 degrees F (a hundred seventy five tiers C). In a medium bowl, blend together the ricotta cheese, mascarpone cheese, sun-dried tomatoes, bread crumbs, oregano, salt and pepper until properly combined. Set aside.
- Bring a massive pot of gently salted water to a boil. Trim the ends of the squid bodies to cause them to an even size, and rinse out the tubes. Spoon the cheese mixture into the cavities of the squid till full, and steady the open ends with toothpicks. Place in boiling water, and prepare dinner for six minutes.
- Remove the stuffed calamari tubes from the water, and location in a baking dish. Bake for 20 minutes in the preheated oven.
- Melt butter in a massive skillet over medium warmth. Add garlic and sesame seeds. Place the calamari tubes inside the skillet, and fry on all aspects until golden brown. Remove toothpicks before serving.
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