ISCHITAN-STYLE STUFFED SQUID, quick and easy second course, typical dish of Ischia island, perfect for dinner, light and tasty dish.
The Ischitan-style stuffed squid is very simple and very good, white, without cherry tomatoes because not everyone likes them, a light dish to prepare for dinner, in a short time.
The recipe to prepare the Ischitan-style stuffed squid is very simple, I modified the stuffing a little by adding buffalo mozzarella and they were really tasty. You will obviously need the squid, olives, soaked bread, and other ingredients you surely have at home.
A perfect dish even for dieting if you remove the mozzarella, cooked in a pan or oven, it will please the family, even those who don’t like fish.
Follow me in the kitchen today as we make Ischitan-style stuffed squid.
- Difficulty: Very easy
- Cost: Cheap
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 4 squid
- 2 slices bread
- 1.75 oz black olives
- 1 clove garlic
- 1 tbsp capers
- lemon zest
- 2.8 oz buffalo mozzarella (my addition)
- 2 eggs (my addition)
Steps
Clean the squid, extract the head with the tentacles from the body, remove the bone, eyes, and cut the tentacles into pieces in a bowl.
Brown a clove of garlic or chop it, I don’t like it, then add the tentacles and cook a bit.
Soften the bread pulp and pour it into a bowl, I added very coarsely grated bread.
Add the cooked tentacles without the cooking liquid, the capers and chopped olives, lemon zest, salt, and the eggs (my addition, not included in the original recipe).
Mix well and fill the squid, leave about an inch from the edge and close with a toothpick.
Place the squid in the pan where you cooked the tentacles with all the liquid, add oil and a bit of water, cook over medium-low heat with a lid.
When the squid is cooked, they take on a red-pink color, cook for about 20 minutes.
Bon appétit
If you like the recipe, click on the stars at the bottom of the article. THANK YOU!
ISCHITAN-STYLE STUFFED SQUID
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