Today Sunday lunch with stuffed squid: I was able to find the suitable squid, not too big, tender ….. and already ‘clean! It is not ‘always easy to find them so and I did not let slip the opportunity to stuff them! This recipe is‘ quite simple and also likes to “not lovers” of the fish …..
Ingredients: 6 small ( or medium) sized squid (15-20 cm long), 2 tablespoons of tomato sauce, 1 tablespoon of tomato paste, a piece of dry bread, a glass of milk, 4 anchovies, 1 egg yolk, breadcrumbs, 2 tablespoons of grated parmesan, 10-15 black olives, parsley, chilli pepper finely chopped, some ripe tomatoes or canned tomatoes, extra virgin olive oil, salt.
Cut the bread into small pieces and let it in a container with the milk for at least one hour or until the milk will not be completely absorbed; then squeeze it slightly
Clean the squid by removing all internal parts and wash them under running water : remove the heads, tentacles and fins: chop coarsely.
Cook them in a pan: let them simmer with a tablespoon of olive oil and a clove of garlic for 5-10 minutes and add the tomato sauce and concentrate completing cooking for another 5-10 minutes.
Remove from heat and place in a bowl with bread soaked in milk, chopped anchovies, egg yolk, grated Parmesan cheese, half of the olives, chopped parsley, a pinch of pepper.
Mix and add the breadcrumbs, so you get a dough consistency “only” soft. I for this recipe I added 2 tablespoons.
Fill the squid adding this mixture to about half of their capacity. This is important because otherwise during cooking squid will break easily resulting in leaking of the filling.
Strip, depriving the seeds and chop the tomatoes, cook for about 10 minutes in a large pan with a tablespoon of extra virgin olive oil, a bit ‘of salt and a pinch of pepper. Then add the squid.
Add some olive oil and continue cooking for about 30 minutes turning them once or twice
Cut squids into slices and serve in the dish