Che mangiamo stasera? Squid stuffed with olives and purple basil, baked potatoes and candied cherries

Squid stuffed with olives and purple basil, baked potatoes and candied cherries

Squid stuffed with olives and purple basil, baked potatoes and candied cherries

Squid stuffed with olives and purple basil, baked potatoes and candied cherries

Portata: Second_course

Difficulty: Medium
Preparation time: 30 minutes
Cooking time: 30 minutes

Ingredients

For the filling:
  • Squid heads
  • 4 tomatoes sardi
  • 150 g black olives
  • A sprig of purple Basil
  • Shallots
  • Sweet grated provolone
For baking:
  • 10 squid
  • 3 potatoes
  • A pinch of paprika
  • A glass of white wine
  • 100 g of cherries
  • Half a lemon

Instructions

  • Clean the squid: pull the head and keep it aside. Remove the bones, a thin transparent piece visible on the edge of the Pocket. Examine 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.
  • Cut the tomatoes into cubes and chop the olives.
  • Prepare the sauce and sauté the tentacles
  • Add the tomatoes and olives and deglaze with white wine
  • Switch off when the tomatoes you will be completely disposed
  • Pour the mixture into a bowl, add the grated cheese, purple Basil and blend
  • Stuff the squid sacs with a Pasty bag and tips and close them with a toothpick. Important: do not Overfilled the squid, otherwise they will explode in a pan
  • Wash, Peel and cut the potatoes into thin rounds
  • Pour a little olive oil on a baking tray and place the potatoes
  • Sprinkle the potatoes with grated cheese and paprika
  • Put in a preheated oven at 200 ° for about 20 minutes
  • Prepare the sauce in a pan
  • Put the squids and FRY for about 5 10 minutes on all sides
  • Meanwhile, put some butter in a pan and let it go over low heat
  • Chop and add the cherries in the Pan and let go with a dash of white wine or better than Brandy for about 10 minutes
  • Serve the potatoes as base, lay the squid, and finally the cherries
  • With a spoon, pour over the syrup that has formed in the Pan
  • Finish off with some purple basil leaves
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