Name: Lemon-scented cheese-filled squid
Cook time: 70 min
Total time: 70 min
Yield: 4
Ingredients: 1 cup (240g) firm ricotta cheese, crumbled; 200 gram fetta cheese, crumbled; 150 gram spinach, trimmed, shredded finely; 2 teaspoon lemon rind, finely grated; 1 tablespoon lemon juice; 8 (720g) cleaned baby squid hoods; 2 teaspoon olive oil; 1 small_piece (80g) brown onion, chopped finely; 2 clove garlic, crushed; 1/2 cup (125ml) dry red wine; 2 x 410g cans tomato puree; 2 tablespoon fresh oregano, finely chopped; 2 tablespoon fresh basil, finely chopped; 1 cinnamon stick; 2 bay leaves; 1/3 cup (40g) seeded black olives; 600 gram baby new potatoes, halved

Ingredients

1 cup (240g) firm ricotta cheese, crumbled

200 gram fetta cheese, crumbled

150 gram spinach, trimmed, shredded finely

2 teaspoon lemon rind, finely grated

1 tablespoon lemon juice

8 (720g) cleaned baby squid hoods

2 teaspoon olive oil

1 small_piece (80g) brown onion, chopped finely

2 clove garlic, crushed

1/2 cup (125ml) dry red wine

2 x 410g cans tomato puree

2 tablespoon fresh oregano, finely chopped

2 tablespoon fresh basil, finely chopped

1 cinnamon stick

2 bay leaves

1/3 cup (40g) seeded black olives

600 gram baby new potatoes, halved

Method

1.Combine ricotta, half the fetta, spinach, rind and juice in small bowl

2.Fill squid with cheese mixture, seal ends with toothpicks.

3.Heat oil in large saucepan, cook onion and garlic, stirring, until onion softens. Add wine, puree, fresh herbs, cinnamon and bay leaves, bring to the boil. Reduce heat, simmer, covered, 30 minutes.

4.Add squid, olives and potato to pan, simmer, covered, 15 minutes or until potato is just tender. Serve sprinkled with remaining fetta.

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