Ingredients
- 8 squid
- 1 sized onion
- 1 garlic clove
- 1 egg
- 1 lemon
- 5/8 ricotta
- 2 c italian tomatoes (canned)
- 1/2 c dry wine (white)
- 1/2 lb spinach (fresh)
- 2 tb olive oil
- 1 tablespoon olive oil
- 1 tb butter (unsalted)
- some salt
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.
