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Squid stuffed with oregano cherry tomato sauce
ingredients
servings
6
Pepper
to taste
Iodized salt
to taste
Basil
5 leafs
Parsley
1 sprig
Oregano
to taste
Red tomatoes
200 grams
Extra virgin olive oil
100 mL
Dried tomatoes, in oil
8 unit
Anchovies
6 fillets
Eggs
2 unit
Ricotta cheese
100 grams
White wine
300 grams
Wheat flour bread
240 grams
Squid
1200 grams
second courses from Italy
Squid stuffed with oregano cherry tomato sauce
Squid stuffed with oregano cherry tomato sauce
ready in
50 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Recipe rich in taste and simple to prepare
preparation
step 1
Clean the squids by keeping the bags from the tentacles separate, chop all the tentacles with a knife.
step 2
Chop the dried tomatoes and then the parsley.
step 3
In a frying pan, put oil and anchovy fillets, a clove of garlic dressed when the fillets are loose, add the tentacles crushed, cook for 5 minutes, add some white wine and make it shade
step 4
Squeeze the sliced bread into the water, squeeze it with your hands and smudge them together with the tentacles, turn right.
step 5
Remove garlic dressed, put the mixture in a bowl and cool, add chopped parsley, eggs, chopped tomato tomatoes, some crushed basil leaves.
step 6
If the dough is too dry, add ricotta, mix well, add salt and pepper and put in a sack-a-few
step 7
Fill squids for and close using a toothpick
step 8
In a frying pan put some oil, a clove of garlic dressed and calamari, brown on a sweet fire, blend with the rest of the white wine, turn them down and dry it on this side
step 9
Add 200 g of fresh tomato or tomato tomatoes, season with salt and oregano or spices as desired and cover them with a lid, depending on the size
step 10
Calamari cooking can vary for small calamari the cooking will be 10-15 minutes, for large calamari at least 20-25.
