Squid in mediterranean soup
Instructions
Clean the squid and fin heads; stuffed with ricotta with 1 egg white and chopped Basil and close them with a toothpick.
Sauté in a pan with oil, salt and pepper for 4 minutes per side.
Cook the flesh of the tomatoes in a pan with oil, capers, olives; strain the sauce and embedding it in a pan with hot squid.
Clean the pumpkin flowers stuffed with ricotta and Parmesan, dip in ice-cold beer batter and flour and FRY in oil.
Ingredients and dosing for 4 persons
- 1 squid
- 2 tomatoes
- 2 pumpkin flowers
- 50 g of rice flour
- 50 g of flour
- Ice-cold beer
- 4 black olives
- 5 capers
- 100 g of ricotta
- Basil
- Olive oil
- Salt
- Pepper