For the sauce heat a saucepan over medium heat add butter, garlic, onion and cook until garlic is light gold.
Pour in red wine and reduce by ¼ to burn alcohol off from wine. Add tomatoes with juice to pan.
Add olives, capers, salt, and red pepper flakes. Simmer gently over moderate heat for 20 minutes.
Adjust seasonings and add chopped parsley, basil, green onion, and oregano. Stir to combine then reserve warm for service.
For the filling heat olive oil in saucepan over medium heat then add onion, garlic, spinach, artichoke, salt, and pepper. Cook stirring for 4-5 minutes.
Pour in cream and reduce by a third. Whisk in parmesan cheese until combined.
Remove from heat and add breadcrumbs to desired thickness. Cool and reserve.
Stuff squid tubes with stuffing and refrigerate overnight.
Melt three tablespoons of butter in a sauté pan over medium high heat. Add stuffed tubes to pan and brown on each side for 1-2 minutes. Remove from pan and slice into wheels.
Ladle sauce on plate or bowl and slice two tubes then fan out for a serving.
Ingredients
8 ea Luigi® 5-7 oz squid tube
1 cup Peak Fresh Produce® Spinach, chopped
1/2 cup Roma® Artichoke Hearts, Quartered, chopped
1 tsp Peak Fresh Produce® Garlic, minced
1/2 tsp Roma® Italian Seasoning
1/2 cup Nature's Best Dairy® Cream, Heavy
1/4 cup Roma® Italian breadcrumbs
2 tbsp Roma® Cheese, Parmesan, grated
1/4 ea Peak Fresh Produce® Onion(s), Yellow, small dice
1 1/2 tbsp Roma® Oil, Olive
2 tbsp Nature's Best Dairy® Butter, Unsalted
1 tbsp Peak Fresh Produce® Garlic, minced
1/4 cup Piancone® red cooking wine
1/2 ea Peak Fresh Produce® Onion(s), Red, small dice
3 cups Luigi® Crushed Tomatoes
4 tbsp Roma® Olives, Kalamata, pitted, cut in half
