For the filling: - squid heads
- 3 Tomatoes
- Olive
- Pan Grated
- Parmesan
To cook: - 10 squid
- 1 lemon
- peas
- a knob of butter
- a glass of milk
- Parmesan
- Half a lemon < / li>
- Mint
Instructions
- Clean the squid: remove the head and set aside. Pull off the bone, a thin transparent piece visible on the edge of the bag. Dissect the bag. Remove slowly the wings and from there remove the skin. Rinse under water.
- Cut the head from below eye level, so keep only the tentacles and a p memorize options pulp.
- Cut the tomatoes into cubes and chop the olives.
- Prepare the sauce
- Sauté the tentacles
- Blend with white wine
- Add the tomatoes and olives
- Add a p memorize options water if it dries too
- When the tomatoes you will be defeated, turn off the heat and let the mixture cool
- Blend the mixture
- Pour the mixture into a bowl and add cheese and pan and knead grattatto
- Fill the bags of squid with a Plates and close them with a toothpick. IMPORTANT: Do not overfilled squid, otherwise break out in the pan
- Make go-fry the peas with a little olive oil and a pinch of pepper
- Blend the mixture with a glass of milk and Parmesan
- Prepare the sauce.
- Throw-fry the squid and brown them on all sides for 5 to 10 minutes
- Chop the mint and mix in a glass with the juice of half lemon
- pour the puree on the bottom of the pot of peas
- Put on top of the squid
- Using a spoon, pour in the lemon juice and mint
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