Stuffed squid (3) (Seppie Ripiene (3))
Instructions
Clean the cuttlefish: privatel beak, eyes and the drumstick; cartilage evisceratele, spellatele, wash them and dry them after you come off the sprigs of tentacles from bodies (bags).
Put bodies and sprigs in saucepan, cover with cold water flavored with a slice of onion and let them boil over medium heat; After 2 minutes, remove the bags with the slotted spoon and continue cooking for 20 minutes sprigs before drain and chill.
Cut in cubes the eggplants, potatoes and sauteed in a pan, very much alive, with olive oil, garlic, chilli, salt, pepper and Rosemary; When the veggies are crisp, mantecatele with a knob of butter, let them cool down then when done with chopped sprigs and, with the mixture, stuffed cuttlefish.
Place in a baking pan 4 spoons of olive oil, chopped Sage and Rosemary, a sliced onion and this Fund accomodate cuttlefish and any remaining stuffing; infornatele for 20 minutes at 200 degrees and serve cold.
Ingredients and dosing for 4 persons
- 350 g of potatoes
- 250 g of eggplant
- 4 cuttlefish to clean
- Onions
- Sage
- Rosemary
- Fresh chilli
- Garlic
- Butter
- Olive oil extra virgin
- Salt
- Pepper