Squids with
la testa nel sacco(Calamari con
la testa nel sacco)
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- 8 squids quite big
- a very fine chopped mixture composed by:
heads and tentacles of the squids
2 garlic cloves
a small bunch of parsley
3 entire eggs
50 grams of Parmesan squids
2 spoons of breadcrumbs
2 crumbled hot chilli peppers
salt and pepper
½ kg of tomato purée
6 spoons of olive oil
salt and pepper
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Take a small bowl, put and mix very well with a fork the chopped
mixture, the eggs, the Parmesan cheese, the hot chilli peppers, adjusting
salt and pepper only after a taste. Fill the sacs of the squids (but not
too much because the egg could break them, when it swells during the cooking),
then sew the opening or close it with a tooth pick in order the filling
mixture would not come out during the cooking. Keep the remaining filling
mixture to use afterwards. Take a blender and put the tomato purée
and the oil and mix them very well, then pour them in a large baking tin,
in order to hold all the filled squids which should lay on the tin. Let
boil and cook slowly for 7/8 minutes, then lay the squids, increase the
heat a little bit, scald them on one side (they have to be half-immersed
in the sauce) and on the other side for ¾ minutes, then add the remaining
filling mixture, previously kept, spreading it uniformly together with the
sauce in the tin. Turn a little bit, adjust for a low heat, cover with a
lid, cook 15 minutes more and serve with spinach boiled in the abundant
sauce. |
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