Today I want to make stuffed squid my way. I want to do it weird! Kind of like it could be prepared in a restaurant. I prepare the stuffed squid (with curly endive, olives and toasted bread) cooked on the grill, served on a potato cream and surrounded by sautéed piennolo tomatoes.
I clean and cut the curly endive which will be the main ingredient of the squid filling. Then I add two green Calabrian olives and two of the Ligurian black ones, plus a small sauce in oil to flavor everything. A little salt, ... a little! that there is already the anchovy. I mix everything well using my hands to decrease the volume of the endive.
The potato will be the side dish of the stuffed squid, peel it and cut it into cubes. Brown the potato cubes well in a pan with extra virgin olive oil and garlic. Remember to put the parsley stalks in the pan to flavor the oil. Add a little water at a time to make the potatoes very tasty.
Then I'll show you how fresh squid is cleaned at home. You have to peel them, remove the bone, the tooth and the eyes.
I toast two slices of bread on the barbecue, cut it into cubes and add it to the filling. I fill the squid well, close the ends with a wooden toothpick and cook it on the grill.
Serve everything on a beautiful plate, decorate as I showed you your prey (host) is taken;)
As always, many tips and a #recipe #easy #fast and #economic. Enjoy your meal from Casa Mariola!
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INGREDIENTS for 2 people:
Whole fresh squid - 2 pcs
Curly endive (or curly endive) - 1 plant or about 400 gr
Peasant bread - a few slices
Red potato - 1
Pitted olives (green and black) - 2 tablespoons of each type
Piennolo cherry tomatoes from Vesuvius - 6 pcs
Garlic
Anchovies in oil
Extra virgin olive oil @Frantoio Paolucci www.frantoiopaolocci.it
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27 янв 2021
