Squid stuffed with pine nuts

22 Sep 2016 Main CourseRecipes Antonella Stellino

For 4 people


4 large squids;
6-8 cherry tomatoes;
2 eggs;
1 shallot;
1 tablespoon capers;
1 glass of white wine;
a handful of pine nuts;
breadcrumbs enough ;
grated cheese enough;
grated cheese enough ;
chopped parsley;
oil enough;
Salt to taste.

Clean and wash the squid thoroughly. Remove the tails and cut the latter into small pieces that you will fry in a pan with oil.

Meanwhile, in a bowl, pour the bread crumbs with eggs, grated cheese, a pinch of salt, black pepper and a handful of pine nuts. Mix well and add the filling at the end of the small pieces of previously fried squid.

Fill the squid taking care not to fill them completely. Close with a toothpick and transferred into a pan in which you will fry the shallots with the olive oil.

Sauté squid on both sides and sprinkle with a glass of white wine. When the wine has evaporated, add the tomatoes cut into small cubes, the capers previously, a pinch of salt and black pepper. Cover and let cook for 45 minutes over medium heat.

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