In the absence of new cookies, leave little trace of a fish that I love for its flexibility, versatility and the incredible feeling of lightness summer and reminds me every time I prepare.
There are many ways to prepare a delicious squid .. Grilled, stuffed, steamed, in salads .. oh yes! But we shall see!
I got the desire to do a small section dedicated to the many variations in certain raw materials are suitable and it stems from lack of imagination that often pervades qd left the work we do not know where to turn to put something on the table which is not a can of tuna and a plain cheese!
So, we start from the squid filled .. my way!
amount of squid to different people, I would say that for a squid qllo hailed as the picture it just a head.
Wear latex gloves, possibly those of doctors, white and tight.
Clean the squid, remove the bone from the inside (just put our finger in the belly hook and a kind of transparent flat stick and pull with some determination, they will march) and rinse making sure to remove all residual cartilage are in the belly of the squid .. If you find any fish in it, well Let's take it as a good luck! Even if it means that the good squid before pull the last breath has not had time to digest ..
head. Delete
eyes crushing at the base and being careful where you aim, the squid spot hits!
Delete the part under the eyes, the other end of the head.
Rinse head and tentacles belly. The
filling.
This is a filling that I used also to prepare the sardinian to Catania (at, at! Very good!), I had done too much and I kept in a freezer in the glass here he is potty
100 g dry bread crumbs
Mentuccia
dried salted capers, desalted and oiled
White pepper and black pepper 2 anchovy
Pine qty
qty you wish to taste Almonds Parsley
Pitted black olives Salt
Chilli Pecorino / Parmesan cheese, grated 50 g
oil and white wine or white grappa
The head of the squid previously browned in oil.
Heat oil in a nonstick pan with a clove of garlic. Qd
the oil is hot, toss them and the anchovies dissolve. Loose
anchovies pour the bread crumbs and sauté flavored with olive oil and anchovies.
Remove and discard the garlic, pour the flavored bread in a bowl.
Add the cooked squid heads, chopped pitted black olives chunks, capers, grated cheese, pine nuts, sliced \u200b\u200balmonds, a tablespoon of mint tea, plenty of chopped parsley, pepper, chili pepper, salt (careful, the bread is already tasty with salt anchovy and we also added the cheese that enhances the flavor) and qd mixing oil until the mixture appears curdled, and seasoned. Fill with a spoonful
not too big the belly of the squid, pressing at every entrance to the content.
When there is a ½ cm and the opening of the squid press the contents and close like a needle squid with a toothpick or two (with one you can make a point).
Heat oil in a pan and add a clove of garlic.
Qd hot, carefully lay the squid filled and fry over high heat on both sides.
Add white wine and a shot of grappa and lower the heat by taking the cooking for at least 25 minutes (depending on the thickness of the squid) on medium heat. If you want you can either do the cooking in the oven, 150 ° heat. Serve the squid
sprinkling of flaked almonds and its sauce.
Bon app!
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