Description
Appetizing carcass of the squid, stuffed with rice, tomato sauce with wine.
Ingredients
-
Squid
500 g
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Onion
1 piece
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Garlic
1 tooth
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Vegetable oil
4 Tbsp
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Flour
1 Tbsp
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Dry white wine
100 g
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Tomato
500 g
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Salt
-
Black pepper
-
Turmeric
0.333 tsp
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Parsley
2 Tbsp
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Figure
100 g
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Pine nuts
2 Tbsp
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Raisins
30 g
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Crumb bread
20 g
Cooking
Squid clean, remove foil. The fins are cut. I got 6 bodies.
In 2 tablespoons of vegetable oil to fry 2/3 of the onions and all the garlic for 5 minutes. Add the flour, sauté 1 minute and gently pour the wine. Bring to a boil.
Add the tomatoes (I puree from the jar), salt and pepper (to taste), parsley and Basil. Simmer for 15 minutes.
In another pan, heat the remaining oil and fry the sliced fins of squid (if any) with 1/3 of the remaining onion for 5 minutes. Add the rice, nuts, raisins and turmeric. Mix everything and season with salt to taste. Cool.
Stuff bodies of squid and secure the stuffing, sticking wooden skewers (I used regular toothpicks). Put the carcass in a large shallow shape.
Pour on top of tomato sauce. Sprinkle with breadcrumbs and bake in the oven for 55 minutes at 180 degrees until squid are tender. Serve with lettuce. Do not forget to get a wooden stick when applying.
A pleasant appetite!
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