Stuffed Squids
Squids can be cooked in various ways, all equally good to get tasty and certainly successful dishes: we propose here a typical recipe of Ligurian Riviera tradition, challenging but at the same time satisfying.
Ingredients
8 squids
50 g of breadcrumbs
7 anchovy fillets
1 small onion
1 tablespoon of desalted capers
1 clove of garlic
1 bunch of parsley
60 g of Taggiasca olives
100 g of grated parmesan
3 eggs
A dozen cherry tomatoes
1 chili pepper
1 glass of white wine
4-5 tablespoons of EVO oil
Salt and pepper to taste.
Preparation
First of all, clean the squids by emptying the sack, depriving them of eyes and central “tooth”; the skin must be engraved with a knife and pulled away.
Soak the breadcrumbs immersing it in the milk, squeeze it and put it in a bowl. Chop anchovies, desalted capers, pitted Taggiasca olives, parsley, garlic and onion, finely chopped and previously browned in a little oil. Add this mixture to the crumb and add grated Parmesan, eggs and salt. Mix carefully this “dough” until obtaining a homogeneous stuffing, and stuff the squid with this, using a spoon or a pastry bag. Close the squid sack with a toothpick to prevent the stuffing from going out during cooking.
In a pan, fry 4-5 tablespoons of oil, let the cherry tomatoes and chopped red pepper dry for a few minutes to create a tasty sauce; then place the stuffed squids and, after having browned them for a few minutes, sprinkle with white wine and add a few tablespoons of water. Season with salt and cook for about 10 minutes, over low heat. Serve them warm accompanied by the cooking sauce!
