Squid Stuffed With Ricotta And Spinach
Ingredients
some salt
8 squid
1 sized onion
1 garlic clove
30 ml olive oil
8 gr butter
30 gr spinach
5/8 ricotta
1 egg
120 ml dry wine
300 gr italian tomatoes
1 lemon
16 ml olive oil
Instructions
has thickened. If there is too much sauce, raise the oven temperature and allow the liquid to reduce. If there is too little, add more white wine. Serve the squid with lemon quarters. Yield: 4 servings.