Squids tubes stuffed

October 24, 2011 by Daniele Buzzurro

– slices of bread: 2
– Parmigiano cheese: 20 gr.
– egg: 1
– olive oil
– cloves of garlic: 2
– parsley
– white wine
– capers
– black olives
– salt
– pepper

 

Thaw the squids at room temperature or alternatively by placing them under cold water. Cut into small pieces one of the tubes of squid, browning all with olive oil and garlic in a skillet.
Put on it all the wine, then remove the garlic and add 1 breadcrumb previously soaked and drained with garlic, black olives and chopped parsley, pepper, salt and capers.
Transfer the mixture obtained in a bowl and add the Parmigiano and the egg, then mix as much as possible trying to mix everything.
Fill the squids for most of their size with the mixture of before, close the filling with toothpicks and place stuffed calamari to cook for about 10 minutes in a pan with oil and garlic previously heated properly. Sprinkle with white wine, filling the mix with chopped parsley and finally make some tiny holes where is the sack of the squids.
Cook for 2 more minutes, and serve.

 

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