Stuffed Squid (Seppie Ripiene)
Instructions
With a pair of scissors cut the cuttlefish, recording them at the height of the belly, leaving head and bone svuotatele, wash them and let them run off.
In a bowl mix the breadcrumbs with the Parmesan, eggs, chopped garlic, 2 tablespoons oil, parsley, salt and chopped cuttlefish with the Crescent.
Mix well and fill the cuttlefish with the mixture; Sew the incision with needle and thread.
In a pan put 3 tablespoons oil and fry the cuttlefish, a high flame, carefully turned.
When they have taken on a dark color, add a quart of water and simmer, very slow focusing, for 1 hour.
Ingredients and dosing for 4 persons
- 5 big squid
- 2 eggs
- 200 g of breadcrumbs
- 100 g of parmigiano
- Garlic
- Parsley
- Olive oil
- Salt
- Pepper