Stuffed squid

Squids, for me, are good in all sauces.

These pan-fried squids are one of the many variations of a classic recipe.

In this case, using them as a main course, I used the average squid, from about 150 g, two to person.

Clearly, warm and slices are also a great appetizer.

Ingredients:

For the stuffing
Squid from 150 gr cad.	pc.	4
Garlic (minced)	clove	2
Chopped parsley	TS.	2
anchovies desalinated	pc.	1
Green pitted olives (or black, vn)	pc.	10
capers	TS.	1
Egg	pc.	1
Bread crumbs	TS.	2
Grit	TS.	2
Pepe		q.s.
Sale		q.s.
For the cooking
Extra virgin olive oil		q.s.
Garlic (crushed)	clove	1
anchovies desalinated	pc.	1
White wine		q.s.

Preparation:

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Clean the squid, separating the tentacles, the inside and discard the pen. Keep these bags to fill them later.

Snip off eyes, teeth and any other hard parts and chop the tentacles finely.

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.

At this point fill the pockets of the squids; though with smaller squid, in large quantities and a more fluid filling the best solution is a pastry bag, here I solve it simply: I gradually into balls or filling cylinders and slip them into the pocket of the squid !

Fill all budgets, not to the brim otherwise you can not close them, stop them each with two toothpicks (a bit 'of stuffing will eventually come out anyway, cooking ... but serves to flavor the sauce).

For cooking I cook in the oil pan EVO with a crushed clove of garlic, add the fillets of anchovies desalinated and disliscata and, just mention to melt add the squid, rosolandoli first on one side and then the other.

Sprinkle with white wine, cover and cook 20 '/ 25', so bring a complete cooking also the filling.

Remove the squid from the pan and place on a tray; quickly narrow the sauce, pour over the squid and serve.

ADVICES AND NOTES:

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Recipe, text only: to print or download.
At the end of cooking, the squid can be placed directly in the individual dishes and then placed on the table covered by the cooking sauce.
Black olives: You can also use and are very tasty; but it is better to halve the amount because the stronger aroma would cover part of the delicacy of the rest of the filling.
The squid can also be cooled well to slice more easily and then served warm or cold as an appetizer with a little 'of the elongated cooking juices with the juice of a lemon!