Spinach Cheese Stromboli
INGREDIENTS:
Karen Mintzias 1/2 c Dry red wine
1 lb Small squid 2 Cinnamon sticks
1/4 c Olive oil or corn oil 4 Whole cloves
3 Onions; peeled, sliced 1 Bay leaf
1/4 c Vinegar Salt & freshly ground pepper
Karen Mintzias 1/2 c Dry red wine
1 lb Small squid 2 Cinnamon sticks
1/4 c Olive oil or corn oil 4 Whole cloves
3 Onions; peeled, sliced 1 Bay leaf
1/4 c Vinegar Salt & freshly ground pepper
Wash and clean the squid, separating the outer sacs from the heads and tentacles, removing and discarding the translucent cartilage, and small sand bag and ink. Rub salt on the outer sacs and rinse them inside and out with cold water. Rinse head and tentacles thoroughly.
Heat the oil in a pan, add the squid, including the tentacles, and onions, and cook slowly until the onions are translucent. Pour the vinegar and wine over the squid and onions, then add the remaining ingredients and enough water to almost cover the squid, if necessary. Cook, uncovered, over low heat until the squid are tender and all the wine has been absorbed, approximately 1 to 1 1/4 hours. Remove the spices and bay leaf. Cut the squid into bite-sized pieces and serve warm or cold.
Heat the oil in a pan, add the squid, including the tentacles, and onions, and cook slowly until the onions are translucent. Pour the vinegar and wine over the squid and onions, then add the remaining ingredients and enough water to almost cover the squid, if necessary. Cook, uncovered, over low heat until the squid are tender and all the wine has been absorbed, approximately 1 to 1 1/4 hours. Remove the spices and bay leaf. Cut the squid into bite-sized pieces and serve warm or cold.