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