Fish with saffron
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.