Stuffed and Baked Baby Squid

A modified recipe as an entree. A dozen finger length squid hoods with the following stuffing.

A cup of cooked and finely chopped spinach (with a bit of nutmeg), half a cup of breadcrumbs moistened with milk, half a cup of ricotta, 2tbs of pine-nuts (goldened in a little olive oil and chopped), salt pepper.

Stuffed the squid hoods with the stuffing, fastened with a toothpick, and then put in a lidded casserole dish with half a cu of dry white and cooked for 40 minutes in the oven at 200C.

Then reduced the remaining juices and cooked in some diced tomato, pouring it over the squid.

Nice but I would halve the amount of pine nuts as they dominated the flavour too much, or as I saw elsewhere, use walnuts.