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Squid stuffed with tomatoes

 Squid stuffed with tomatoes

The recipes for stuffed squid are many and rich in variations.
I also My favorite recipe I love to put on the table any time if the opportunity presents itself.

The other day I wanted to apply to the squid.
Here is the result.

Recipe (found here) and the basic ingredients remain the same:
only change the size of the squid and the addition of rosemary and peeled tomatoes
(Then very useful, as well as to flavor and to accompany the dish, to serve as the basis for a spaghetti sea taste the next day!)

Ingredients:

For the stuffing

   

squid (a dozen)

g

400

garlic (minced)

clove

2

chopped parsley

CT

2

anchovies desalinated

 

1

pitted black olives

pz

6

capers

CT

1

egg

Pz

1

bread crumbs

CT

2

grana

CT

2

pepper

 

QB

sale

 

QB

For the cooking

   

extra virgin olive oil

 

QB

garlic (squeezed)

clove

1

anchovies desalinated

pz

1

White wine

 

QB

peeled chopped

g

200

rosemary

 

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Preparation:

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Preparation:

Clean the squid (v. Note):
separate the tentacles and discard the pen
(set aside the bags to fill them later).
Remove eyes, tooth and any other hard parts and finely chop the tentacles.
Chop all the other ingredients, pour them into a sufficiently large bowl, add egg, cheese and breadcrumbs;
then mix them together until a homogeneous and compact mixture is obtained.
To fill the bags of squid, the ideal is a pastry bag (v. Note).
The important thing is that the filling (v. Note) is beautiful fluid (for these photos, it was passed briefly with blender)

Otherwise the form of filling cylinders and thread them patiently in each squid ...!
Fill all the bags up to about two thirds, stop each one with a toothpick.
Even if a little 'stuffing will end up coming out equally, when cooked, the sauce that will turn out will be tastier!

Chop the rosemary, pass the garlic from the spremiaglio and brown them in a pan with an anchovy.

Brown the calameretti medium heat on both sides.

Moisten with white wine, bring to high heat flame and let it evaporate.

Add the tomato, cover and continue cooking over medium heat (the sauce must just simmer) for 15 '/ 20'.

The stuffed squid are ready!

Here we are been put on the table accompanied by a simple white rice garlic and parsley and seasoned by sauce.

Buon appetito!

ADVICES AND NOTES:

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  • Filling: With the same ingredients, compared to large squid, it can advance the filling. No problem: the day after (and not over) can be used, optionally enriched with more Parmesan cheese and bread crumbs, as a filling for ravioli or tortellini fish.  
  • Sauce cooking: As for the filling, although this can be used (always within the next day): for example to flavor a simple seafood sauce for spaghetti or as a base to flavor the broth for a red risotto with seafood.
  • SquidsOften at the counter of the fish, they are already clean. If you want to save yourself the trouble and trust of those who sell them, take them without hesitation!
  • pastry bag: If you have none, a plastic bag from frozen at an angle on which it was made a small opening (and maybe also using the end of a drinking straw inside) it is a viable replacement!

 

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