INGREDIENTS
- For the squid:
- – Squid tubes (12 to fifteen cm lengthy tube), CLEAN. 6 models
- – Squid tentacles, CLEANED AND CHOPPED. 6 models
- – Onion, CHOPPED AND BROWNED. 2 models
- – Chopped parsley. 1 handful.
- – Salt and black pepper.
- – Mozzarella cheese. 300 g.
- – Egg, uncooked. 1 laptop.
- – Butter. 2 tbsp.
- For the sauce:
- – Additional virgin olive oil. c/n.
- – Garlic, IN THIN SLICES. 5 models
- – Chopped onion. 2 models
- – Roasted bell pepper, WITHOUT SKIN AND WITHOUT SEEDS, CHOPPED. 2 models
- – Tomato extract. 1 tbsp.
- – Squid tentacles, CLEANED AND CHOPPED. 4 models
- – White wine. 1 glass (150 cc).
- -Laurel. 1 leaf.
- – Crushed tomato. 2 cups.
- – Candy paprika. 2 degree tbsp.
- – Saffron. 2 capsules.
- – Salt, black pepper, floor chili. Comfy.
- – Chopped parsley. 3 tbsp.
Spectacular casserole of stuffed squid, with cheese, onion and parsley.
PROCEDURE:
1. Filling: Sauté tentacles and onion with somewhat butter till they flip golden, season with salt and pepper, add parsley and heat.
2. Combine with coarsely grated mozzarella and the egg.
3. Fill the tubes, leaving the ultimate 3 cm with out filling. Shut with a toothpick.
4. Brown in a saucepan with somewhat olive oil. Take away and reserve.
5. In a clay pot or massive frying pan, sauté onion, garlic and roasted bell pepper.
6. Deglaze all the things with white wine. Prepare dinner for a few minutes in order that the alcohol evaporates and add crushed tomato till the tubes are lined and seasoned.
7.Add the stuffed squid and prepare dinner for 30 to 40 minutes, modify the seasonings and serve.
