Stuffed squid (10)
Instructions
Clean and wash the squid.
Chop the sprawling.
Also chopped the onion and let it wither with 2 tablespoons of olive oil.
Add the chopped tentacles and let flavor, then add half the tomatoes, mussels, 2 tablespoons black olive pâté, 1 tablespoon of capers, pepper and crumbled 1 tablespoon chopped parsley.
Add salt and cook for 5 minutes.
Out of the fire wrung bread incorporated and stir well.
Enter the mixture cold in pockets of the squid then sew opening and keep in the fridge.
Saute 1 clove of garlic in 3 tablespoons oil, remove and add the squid.
Brown them well, then add salt, pepper, 1/2 wet glass of white wine and let evaporate.
Add the remaining tomatoes, then a pinch of oregano and coperchiate.
Cook over low heat for 45 minutes.
Let cool, then serve with sliced squid sughino.
Ingredients and dosing for 4 persons
- 300 g of chopped tomato pulp
- 8 already shelled mussels
- 4 big squid
- 2 tablespoons of black olives paté
- 2 slices of bread soaked
- 1 cipollina
- 1 tablespoon of capers
- 1 clove of garlic
- 1 tablespoon of chopped parsley
- Chili
- 1 pinch of oregano
- 5 tablespoons of olive oil
- 1/2 cup of dry white wine
- Salt
- Pepper