Meatballs potatoes and peppers miles
single courses from Italy
Cornelio peppers stuffed with quinoa cuttlefish and razor clams
Cornelio peppers stuffed with quinoa cuttlefish and razor clams
ready in
1 hour
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
A complete dish, light and tasty ... perfect for those who enjoy tasty foods without feeling weighed down ..
preparation
step 1
Weighing the ingredients, I used the cornelio peppers, one yellow and one red, plus I added 10 razor clams if you prefer you can also buy the round peppers and do not use razor clams ..
step 2
But if you buy them should be refrigerated in a bowl with water and salt for a few hours, in this way they will eliminate the sand.
step 3
Acclimatize Pour into a saucepan, add a bit of salt and bring to a boil. Meanwhile, rinse the quinoa. Preheat oven in ventilated mode, will reach the temperature of 180 degrees.
step 4
Wash peppers, cut the cap do not throw, the seeds and rinse again. Place them in a baking pan with a spoon Dolio.
step 5
Cook also quinoa for 15 minutes, of course, when the water reaches a boil.
step 6
Meanwhile you can prepare the squid, if you buy already cleaned as in my case it will be enough to deprive them of the side fins, pull the tentacles if there is, remove the eye and cut them into pieces ...
step 7
first cut in half then the cuttlefish into strips, Rinse well and tenutele from parteQuando razor clams you will be well flushed out of the sand, rinse well. At this point, remove them from the valves.
step 8
Privatel the dark bag that most often contains sand and risciaquateli again, so you will be sure that there are no residues of sand. Finally cut it into small pieces and keep aside.
step 9
At this point, pour two tablespoons dolio in a pan, then fry the shallot over a gentle heat and add the cuttlefish.
step 10
Drain the quinoa and place in the pan, also put the razor clams, salt and sauté for two minutes, then turn off the heat and add the chopped parsley.
step 11
Take back the peppers and fill them with the quinoa stuffing, cuttlefish and razor clams, peppers close the opening with the cap. Put them in the oven at 180 degrees for 15-18 minutes.