Stuffed Squid

- 4 unit / s of large squid
- 1.5 unit / s of Onion, chopped
- 3 unit / s of Chopped Garlic Clove
- 1 cup / s of roasted pepper
- 3 tablespoon / s of Chopped Cooked Ham
- 1 teaspoon / s of chopped Parsley
- 3 tablespoons of grated cheese
- 2 slice / s of bread dipped in milk
- Amount to taste of Salt and Pepper
- 0.5 teaspoon / s of ground chili pepper
- Aromatic herbs (can be oregano, parsley and bay leaf) fumage
- Required amount of Olive Oil
- 0.5 glass / s of dry white wine
- 1 unit / s of Tomatoes, peeled and chopped
- Ask your fishmonger to clean the squid. If you do not succeed, here are the instructions: tear the tentacles from the squid to remove the head and guts
- Remove the skin that covers the body (it comes out easy), remove the feather (cartilage) from inside, wash them, remove the fins and reserve
- Chop the onion and garlic cloves and sauté them with 2 or 3 tablespoons of oil, in a covered container, for 4 to 6 minutes at 100% (until the onion is well cooked)
- Reserve 3 tablespoons of the preparation and mix the rest with the squeezed and chopped bread, the grated cheese, the cooked ham, the parsley and the squid tentacles and fins cut into very small pieces. Add salt and pepper fumage to taste
- To prevent possible breakage, fill the squid tubes only halfway, closing the end with a toothpick so that the filling does not come out but remains loose.
- Prepare the sauce (in a narrow and deep container) mixing the reserved onion with the bell pepper and the chopped tomato, the herbs, the white wine, salt, pepper and ground chili pepper and cook 5 minutes at 100%
Add a cup (of tea) of cold water and the squid, cook 3 minutes at 100% and then for 8 to 10 minutes at 70%

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