Tuesday, May 3, 2011

Stuffed squid

The squid is a cephalopod shellfish with elongated body. It has a cylindrical coat over his head that contains the internal body parts and also a sword shaped lengthened see-through shell, called “gladio”. When purchasing them, you should choose the smallest ones because they are more tender and tasty. If they have an intense and bright colour it means that they are fresh, if they are yellowish it means they are not fresh.
In cookery it is a suitable fish for various preparations, it is excellent fried and it is also largely used to prepare excellent fish salads. The way I’ve prepared it today it becomes an excellent main course.

Ingredients (serves 2):
Squid 4-5
Stale bread 2-3 slices
Cloves of garlic 3
Anchovies 3
Grated Parmesan cheese 30 g (1,05 oz)
Eggs 1-2
Salt and pepper to taste
A sprig of parsley
Olive oil to taste
White wine to taste
Capers (optional)

Clean the squid by removing the head, the guts, the “gladio” and the outer skins, being careful not to break the sac. Rinse the sac well under running water, take the heads, remove the central beak and the eyes and cut the tentacles into small pieces.
In a saucepan, sauté the tentacles with the olive oil and a crushed clove of garlic (photo 1), add a splash of white wine and simmer until reduced, remove the garlic and add the anchovies, the capers and the bread previously soaked in water and crumbled. Let the flavours blend for a minute, let dry off if necessary. Put the mixture into a mixing bowl and add the eggs (photo 3), salt, pepper, the Parmesan cheese, half of the parsley finely chopped and a chopped clove of garlic (photo 2). Fill the squid with the obtained mixture three-quarters full, then close it with a toothpick (photo 4). Let a clove of crushed garlic brown in a pan with a little 'oil and add the squid (photo 5), sprinkle with other white wine, then, by using a toothpick, gently riddle with holes the squid sac, cover and simmer for 10 minutes.
Before turning off the flame, add the remaining chopped parsley and let it brown to your liking. Serve it hot.
Bon appetit!

No comments:

Post a Comment