Cookbook Main courses
| Difficulty | People | Time |
|---|---|---|
 |
 |
 |
| Easy | 4 | 75 minuti |
Ingredients
| 4 | squid |
| 90 g | bread |
| 1 | fresh spring onion |
| 200 g | potatoes |
| 90 mL | Sterilgarda microfiltered whole milk |
| 10 g | grated parmiggiano |
| 1 | egg |
| 9 g | Turmeric |
| 130 mL | low-fat white yogurt |
| 10 mL | cooking cream Sterilgarda |
| to taste | olio extravergine d'oliva |
| to taste | table salt |
| to taste | black pepper |
| to taste | dill |
| to taste | marjoram |
Prepare this recipe with:
Preparation
- Cook the potatoes in a pot of boiling water for about 20 minutes.
- When the potatoes are soft, let them cool, then peel them and set them aside.
- Remove the crust from the bread, break up the crumb and moisten it with Sterilgarda Whole Milk.
- Clean the squid by removing the head and the side “fins” by cutting them off with a knife.
- Rinse the squid thoroughly, both inside and out, to remove any impurities.
- Chop the squid wings and tentacles; then finely chop the spring onion together with the marjoram leaves.
- Heat the extra virgin olive oil in a pan, add the chopped spring onion and marjoram and brown over low heat, stirring occasionally for a few minutes.
- Then add the chopped fins and tentacles and cook over a high flame for a few moments, making sure that the water released by the squid dries up completely.
- Mash the now cold potatoes in a large bowl, add the soaked bread, the cooked chopped squid and spring onion, the grated Parmesan, the turmeric, the salt, the pepper and the whole egg.
- Mix everything well and, once all the ingredients are combined, transfer the resulting mixture into a disposable piping bag.
- Preheat the oven to 180° in static mode, then grease the bottom of a small baking pan (it should contain 4 stuffed squid).
- Stuff the squid with the filling up to the edge and place them next to each other in the pan.
- Salt and pepper to taste and finish with a drizzle of oil.
- Bake in a preheated oven at 180° for approximately 30 minutes.
- In a small bowl, pour the Sterilgarda Low Fat White Yogurt and the Sterilgarda Cooking Cream, add a drizzle of oil and the dill, then mix well.
- Once the squid are cooked, take them out of the oven and plate, serving each stuffed squid baked in the oven with the accompanying sauce.
In a pan, brown the garlic, divided in half, with some extra virgin olive oil. Add the tomato puree with some water (about half a glass) Add salt, pepper ...
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