This recipe has come to the mainland via Asia Minor, my research tells me it came from Pontus. This would make a lovely dish for the tsipouradika, as the early establishments at the Port of Volos served mainly seafood. Dora can be contacted at: dora@neoskosmos.com.au
SQUID WITH NETTLES (TSOUKNIDOKALAMARA)
INGREDIENTS
• 2/3 cup olive oil
• 4 medium to large squid
• 500 grams of wild nettles, spinach or any other green, mixed
• 1 onion, finely chopped
• 2 tablespoons capers
1 tablespoon coriander, finely chopped
• 150 grams ricotta
• 2 tomatoes, thinly sliced
• 4 tablespoons lemon juice
• Salt and pepper
METHOD
1. Preheat oven to 180<02DA>C.
2. Clean the squid of all its insides and wash well.
3.Rinse and clean the greens and cook in boiling water for about five minutes, drain well (squeeze if you have to) and set aside.
4.Chop the tentacles in small pieces and put cleaned sacs aside.
5. Brush oven dish with a little of the oil. 6. Heat a little oil in a frypan and saut<00E9> the tentacles, set aside and add a little more oil and saute the onion.
7. Add the greens and stir in to the onion, cover and cook for five minutes.
8. Add squid tentacles, coriander, capers, and remove from heat. Add ricotta, salt and pepper to taste and mix well.
9. Stuff the squid sacs with the mixture about 1/2 full and secure the opening with a toothpick (make sure tooth picks have been dipped in water so they don’t burn).
10. Put the stuffed squid in a single layer in the greased baking dish.
11.Top with a slice of tomato. Drizzle with the remaining oil and bake for 20 minutes.
12. Just before serving, sprinkle with lemon juice. Serve hot.
Kali Orexi!