Buon appetito!
Stuffed squid
Italy with tomato
made by Harry Belmans
Credits: Photos by Heikki Verdurme
Ingredients
4 persons
- 1 bottle of ELVEA Passata di Datterini 100% Toscano (Selezione del Maestro)
- 2 onions
- sprig of thyme
- 4 cloves of garlic
- tablespoon of olive oil
- 150 grams of bread
- pepper
- salt
- handful of flat parsley
- 60 grams of provolone
- 60 grams of Parmesan cheese
- 1 hey
- 1 kg of small squid
Preparation
-
1
Finely chop the onions, thyme, and garlic. Sauté in a little olive oil.
-
2
Blend the bread in the blender and add it. Fry everything and season with pepper and salt.
-
3
Chop the parsley and add it. Grate the cheese over this and mix with the egg.
-
4
Taste if it is seasoned enough.
-
5
Clean the small squids and stuff them with the preparation.
-
6
Seal the end closed with a toothpick.
-
7
Bring the passata to a boil with a little olive oil and season with pepper and salt. Let it simmer briefly and place the baby squid in it. Cook with the lid on.
-
8
Serve and optionally garnish with a little extra cheese.
Buon appetito!
