Cooks in: 1h 40mins
Levels: Medium
Serves: 8
List of Ingredients
- 2 2/3 LBS. of squid
- 3/4 LB. of eggplant
- 1/2 LB. of red bell peppers
- 1/2 LB. of zucchini
- 1/4 LB. of spring onions
- 1/2 CUP of ricotta salata cheese, grated
- 2 OZ. of raisins
- 1/3 CUP of sugar
- marjoram
- 1 OZ. of pine nuts
- chives
- extra-virgin olive oil
- salt
- 3/4 CUP of vinegar
- 5 of basil leaves, washed and chopped
Method
1
Cut the eggplants, zucchini, and peppers into 1/4" cubes. Finely chop the spring onions and sauté them in a saucepan with a drizzle of oil; add the vegetables, vinegar, sugar, pine nuts, raisins, and basil leaves. Cook for 10 minutes over high heat. Season with salt.
2
Clean and trim the squid. Stuff with the caponata, and close them, fastening the ends with toothpicks.
3
Heat a drizzle of oil in a pan and sauté the squid for 10 minutes until browned. Remove from the pan and cut into rounds. Top with ricotta salata and garnish with a handful of chives and marjoram leaves.