Baked stuffed squid
Instructions
Peel, wash parsley and tritatelo; Peel the garlic and mince too. Carefully clean the cuttlefish, separating the tentacles bags without breaking them, and wash them well, passing several times under running water. Shell the egg into a bowl, insaporitelo with salt and pepper and tilted or bumped as well; then join half the breadcrumbs and pecorino, the clove of garlic and a bit of parsley, one tablespoon of olive oil and mix thoroughly. Fill the pockets of cuttlefish with this dough (the filling should not be too much because while cooking swells and can split the bag that contains it) and ricucitene the opening with a wire. Peel the potatoes, wash them and cut them into slices; put half in a casserole dish with very little salt, lay over the stuffed squid and put around the tentacles and potatoes remained fragmented. Sprayed the preparation with the oil, sprinkle with breadcrumbs and cheese mixed together, chopped parsley, salt and pepper and put in the oven already warm to 170 degrees for about 30 minutes. Served at the table piping hot.
Ingredients and dosing for 4 persons
- 4 big squid
- 800 g of potatoes
- 1 sprig of parsley
- 3 tablespoons of cheese
- 3 tablespoons of breadcrumbs
- 1 egg
- 1 clove of garlic
- 5 tablespoons of olive oil extra virgin
- Salt
- Pepper