Stuffed squid with tomato. Fish has always been a highly appreciated food, whether it comes from the sea, river, or lake. Certainly, for its nutritional properties, fish is low in fat and high in vitamins, and sea fish is also rich in iodine. As a Sicilian, fish is never missing from my table, more than anything else, as being born in a seaside town, it was customary at home to cook local products like fish sold by local fishermen or zero-mile vegetables cultivated by my father.
- Difficulty: Medium
- Cost: Medium
- Preparation time: 40 Minutes
- Portions: 4
- Cooking methods: Stove, Frying
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 427.40 (Kcal)
- Carbohydrates 24.12 (g) of which sugars 5.52 (g)
- Proteins 39.35 (g)
- Fat 17.25 (g) of which saturated 4.54 (g)of which unsaturated 3.89 (g)
- Fibers 2.48 (g)
- Sodium 1,479.89 (mg)
Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2.2 lbs squid
- 2/3 cup breadcrumbs
- 1 glass white wine
- 14 oz tomatoes
- 1 1/2 tsp salt
- 1.4 oz extra virgin olive oil
- 1 clove garlic
- 1 bunch parsley
- 1 tsp anchovy paste
- 1 egg
- 2 tsp capers
Tools
- Cutting Board
- Pan
- Casserole
- Wooden Spoon
- Spinner
Preparation
Given that all fishmongers clean the fish, at home we just need to wash it well.
In the pan, add the garlic, oil, and squid tentacles cut into pieces. Stir-fry.
Pour the wine over the squid tentacles and cook for another ten minutes.
Once the tentacles are cooked, turn off the gas and without dirtying anything else, add the rest of the ingredients to the pan.
Add the breadcrumbs with parsley, capers with EVOO, and finally the egg with salt.
Mix everything and let it flavor for a few minutes
Then fill the squid
After stuffing all the squid, close the end with a toothpick.
Place the stuffed squid in a casserole with a drizzle of oil and lightly brown them.
Add the tomato, mash it with a fork, and cook for twenty minutes over high heat with the lid on.
Here are the stuffed squid with tomato, ready. Slice the fish into rounds and place it back over the tomato. Serve hot.
Served during the holiday season, it is a good alternative for a fish main course that can be prepared in advance.
FOLLOW ME
FOLLOW ME ON TWITTER, ON PINTEREST, ON INSTAGRAM AND ON FACEBOOK.
