Stuffed squid with peas
Instructions
Clean the squid, off the tentacles, sminuzzali and then jump in a pan with oil; Let cool a little then put it in a bowl with chopped parsley, garlic, eggs, pecorino cheese and breadcrumbs, just enough to get a hard compound.
Fill the squid with this mixture and close them with toothpicks. In a pan put remaining garlic, cut into thin slices, merge a little oil and squid; Brown and then add a splash of white wine. Then evaporate and combine salt, pepper and peas: Cook for 40 minutes to fire with the lid. Serve as desired.
Pictured: stuffed squids with red wine risotto.
Timing
- Preparing:
- Cooking:
- Total:
Ingredients and dosing for 4 persons
- squid: about 800 gr
- Pecorino: 50 gr
- eggs: 2
- 2 garlic cloves
- 1 sprig parsley:
- Oil
- Breadcrumbs
- salt: q. b
- Pepe: q. b
- 300 g frozen peas
- white wine