Cookbook Main courses
| Difficulty | People | Time |
|---|---|---|
 |
 |
 |
| Easy | 4 | 75 minuti |
Ingredients
| 4 | squid |
| 90 g | bread |
| 1 | fresh spring onion |
| 200 g | potatoes |
| 90 mL | Sterilgarda microfiltered whole milk |
| 10 g | grated parmiggiano |
| 1 | egg |
| 9 g | Turmeric |
| 130 mL | low-fat white yogurt |
| 10 mL | cooking cream Sterilgarda |
| to taste | olio extravergine d'oliva |
| to taste | table salt |
| to taste | black pepper |
| to taste | dill |
| to taste | marjoram |
Prepare this recipe with:
Preparation
- Cook the potatoes in a pot of boiling water for about 20 minutes.
- When the potatoes are soft, let them cool, then peel them and set them aside.
- Remove the crust from the bread, break up the crumb and moisten it with Sterilgarda Whole Milk.
- Clean the squid by removing the head and the side “fins” by cutting them off with a knife.
- Rinse the squid thoroughly, both inside and out, to remove any impurities.
- Chop the squid wings and tentacles; then finely chop the spring onion together with the marjoram leaves.
- Heat the extra virgin olive oil in a pan, add the chopped spring onion and marjoram and brown over low heat, stirring occasionally for a few minutes.
- Then add the chopped fins and tentacles and cook over a high flame for a few moments, making sure that the water released by the squid dries up completely.
- Mash the now cold potatoes in a large bowl, add the soaked bread, the cooked chopped squid and spring onion, the grated Parmesan, the turmeric, the salt, the pepper and the whole egg.
- Mix everything well and, once all the ingredients are combined, transfer the resulting mixture into a disposable piping bag.
- Preheat the oven to 180° in static mode, then grease the bottom of a small baking pan (it should contain 4 stuffed squid).
- Stuff the squid with the filling up to the edge and place them next to each other in the pan.
- Salt and pepper to taste and finish with a drizzle of oil.
- Bake in a preheated oven at 180° for approximately 30 minutes.
- In a small bowl, pour the Sterilgarda Low Fat White Yogurt and the Sterilgarda Cooking Cream, add a drizzle of oil and the dill, then mix well.
- Once the squid are cooked, take them out of the oven and plate, serving each stuffed squid baked in the oven with the accompanying sauce.
Cut the stale bread into cubes, place in a bowl and add the beaten eggs and the Sterilgarda whole milk; season with salt and pepper and leave to rest for ...
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