Stuffed squids
Instructions
Peel the squid, remove the bag from the main body of the tentacles, eyes and remove cartilage and washes very well.
Chop the tentacles and mix them with the bread crumbs, chopped parsley and garlic, pecorino cheese, salt and pepper and a few spoonful of water and oil.
Filled with this compound, but not overly, whole bags of squid and sew the opening or tie them in place with a toothpick.
Place on a greased baking lemon slices over put the squid, lightly sprinkle the pretzels, pepateli ungeteli and pungeteli with a PIN.
Put them in the oven at 220 degrees for an hour.
Ingredients and dosing for 4 persons
- 4 totani (about 600 g)
- Olive oil
- 2 tablespoons of breadcrumbs
- 1 handful of chopped parsley with garlic spicchietto 1
- 50 g of fresh pecorino cheese (or caciotta) diced
- Salt
- Pepper
- 1 lemon (or orange)