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Preparation: 20 minutes 4 servings Ingredients 8 squids Ingredients for Stuffing 2 shallots 50 g dry cured ham the boiled squid tentacles 300 g Parmigiano-Reggiano cheese 25 g breadcrumbs 1/2 onion white wine extra-virgin olive oil salt and pepper Ingredients for Side Dish 1 carrot 1 courgette 1 leek 1 celery stalk 1/2 onion capers white wine 1/2 glass of fish broth salt and pepper Preparation Prepare the stuffing by sautéing the shallot and the boiled squid tentacles. As soon as they brown, add the white wine, the Parmigiano-Reggiano cheese, salt, the half onion and the breadcrumbs. Cook for a few minutes and mix in a blender. Boil the squid for two minutes in salted water, drain and fill with the previously prepared stuffing. Separately, sauté the finely sliced vegetables in olive oil by adding fish broth then cook for five minutes. Add salt and pepper to taste, and serve with a drizzle of olive oil. Arrange the stuffed squid and the vegetables on a serving platter. |
