Squid ' green island ' with grilled aubergines
Instructions
Slightly salted water blanch the squid and cool them quickly.
FRY a clove of garlic and hot pepper in olive oil, then add the remaining squid cut into squares, peeled shrimp, and cook over high heat.
Deglaze with white wine and allow to evaporate.
Cool the mixture and add the sliced white bread cut into small cubes and toasted in the oven, the clams, the mussels, olives, capers, chopped parsley, tomato cubes and mix everything with a little cooking liquid of mussels and clams.
Fill to three-quarters the squid with a decorating bag, close the opening with a toothpick.
To find stuffed calamari on a baking tray with olive oil and garlic, sprinkle with the white wine and let it evaporate, add chopped tomatoes in half and finish cooking in the oven at 180 degrees.
While cooking make sure frosting occasionally squid and if necessary moisten with water from cooking fish.
Remove the squid from the broth and reserved.
Pass the broth through a sieve and place it on the fire to right consistency.
Serve the squid on hot scaloppati dish, wrap with grilled Eggplant and marinated in garlic and chili oil.
Sauce and serve.
Ingredients and dosing for 6 persons
- 8 squid cleaned from 150 g each
- 80 g of white shelled shrimp
- 50 g of shelled clams
- 40 g of shelled mussels
- 16 g of gaeta olives pitted
- 8 g of small capers
- 50 g of sandwich bread
- 500 g of pendulum tomatoes
- 200 g of small eggplant
- 10 cl of dry white wine
- 20 cl of olive oil
- 2 g of garlic
- 6 g of chopped parsley
- 1 g of chili
- 1 lemon
- Salt
- Pepper