Che mangiamo stasera? Stuffed Squid in Parmesan cones and fried Sage, mashed potatoes

Stuffed Squid in Parmesan cones and fried Sage, mashed potatoes

Stuffed Squid in Parmesan cones and fried Sage, mashed potatoes

Stuffed Squid in Parmesan cones and fried Sage, mashed potatoes

Portata: Second_course

Difficulty: Medium
Preparation: 1hr

Ingredients

  • 10 squid
  • 4 tomatoes
  • 100 g of ricotta
  • 3 tablespoons pesto
  • Dry bread
  • 100 grams of Parmesan cheese
  • Sage

Instructions

  • Clean Squid: remove the head and keep it aside. Remove the bones, a thin transparent piece visible on the edge of the Pocket. Gutted the bag. Slowly pull the wings and from there remove the skin. Rinse under water.
  • Cut the head from below eye-level, so as to keep only the tentacles and some pulp.
  • Sautè and cut the tomatoes into small cubes.
  • Pour the tomatoes into the Pan and elongated with water from time to time.
  • Add the squid heads, ricotta and pesto. Season with salt and pepper and simmer for 5 10 minutes.
  • Pour into a blender with ammorbidido bread in milk and let go at top speed
  • Put the potatoes to boil in a pot of water.
  • When they are ready spelatelete and mash with a potato masher.
  • If you want you can squeeze with all the zest. If the potatoes are boiled well, Peel is going to break, the Interior will be very soft, so just crush, the flesh will miss out on her own.
  • Add a cup of milk, slightly warm, mix well and finally passed to the mixer to get a nice cream.
  • In the meantime we prepare our cones.
  • If you don't have a cone shape, you can do it yourself with a paper covered with aluminum foil.
  • In a saucepan pour the Parmesan cheese and spread evenly without leaving holes.
  • Slowly begin to melt and then take a nice color.
  • Check with a spatula underneath, to see when they are ready. When the consistency willnotbe more liquid, turn and cook the other side.
  • When it's ready and Golden Cone and place it on the form. Use of napkins or tongs, because the pad will be red-hot.
  • At this point we stuff the squid with our ricotta and pesto bread, keeping away some to dress them. Can help you with a pastry bag, but don't fill them too, otherwise it will explode.
  • Sautè the garlic in the Pan and then remove it.
  • Put your squid to Brown. Only a couple of minutes, then it will become rubbery.
  • Pour in the white wine and pour the remaining sauce.
  • Meanwhile fry the Sage leaves. Some advice for optimum frying is to make a thermal shock, so hold on to what you have to fry before the cold, even in ice water, ricordandos then dry them thoroughly before frying.
  • We just have to serve, so pour the mashed potatoes as the bottom, place the Parmesan cones, placed inside the squid, and finish off with a bit of sauce and Sapient