Squid stuffed with salmon roe sauce

2_07310 SQUID STUFFED with SALMON ROE SAUCE preparation: 20 minutes cooking time: 25 minutes ingredients for 4: 800 g medium-sized squid defrosted, cleaned 100 g of lettuce leaves, 2 tablespoons mustard, 4 Tablespoons extra virgin olive oil 2 tablespoons of salmon ROE, 2 lemons, pepper and salt Remove the tentacles from the pockets.

Delete, if still present, beak, and eyes with scissors.

Wash them under running water, rubbed with fingers.

Wash bags, without breaking them, dry them.

Bring to a boil water in the pan.

Wash the lettuce leaves, remove the larger coast.

Allargatele on the plate, pour over some ladleful of boiling water.

Let rest a minute, drain and dry leaves.

Dress the clumps of squid with mustard diluted with the juice of half a lemon.

Wrap each clump with a leaf of lettuce, forming a tight roll.

If the leaves are large, cut them in half.

Enter a roulade in every bag of squid.

Close the opening with a piece of toothpick.

Tightly wrap the bags, one by one, foil, forming candy.

Emerge them in boiling water and cook 25 minutes.

Insert a metal skewer into a bag, without sfasciarla: If you do not enter with ease, continue cooking.

Meanwhile, beat with a fork in a small bowl, salt, pepper and juice of half a lemon, adding the oil.

Add salmon eggs.

Wash the second lemon, cut into wedges.

Remove the squid from the cooking water, open the wrappers.

Cut in slices, locks with the electric knife, place them on the cutting board and have eliminated the wooden skewers.

Place the slices on a serving platter, season with the sauce.

Finish with the lemon wedges.

Serve hot or warm.

The suitable wine: served with a white wine, aromatic and slightly aromatic Sauvignon, Collio Goriziano.

Alternative 3 for shoulder season the squid This tasty preparation can be served cold, too (okay even as an appetizer for 6-8 people, with very aromatic sauces.

With TUNA and CHIVES: Mash in a bowl with a fork, 60 g of drained tuna in oil.

Dilute with a tablespoon of lemon juice and 4 Tablespoons extra virgin olive oil.

Add salt and pepper and finish with 5-6 wires chopped chives and the pulp of a ripe tomato diced reduced half a cm.

With MUSTARD and balsamic vinegar: 2 tablespoons Dijon mustard Diluted in a bowl with 2 tablespoons balsamic vinegar.

Add 4 tablespoons of extra virgin olive oil, beating with a fork.

Complete with some sprigs of chervil, clean with kitchen paper and shredded with scissors.

With SEA URCHINS in a bowl: pour 40 g chopped canned sea urchins (you buy in fishmongers provided).

Diluitela with a little lemon juice and 4 Tablespoons extra virgin olive oil, using a fork.

Complete with salt, black pepper and a sprig of dill leaves, coarsely chopped.