STUFFED SQUIDS A TASTY MEAL, A QUICK DINNER WITH A NATURAL FLAVOR
Ingredients for 4 people
1 kg of medium-sized squids
1 lemon
fresh garlic
parsley
1 egg
200 g of breadcrumbs
10 grams of pecorino cheese
150 g of rice
2 salted anchovies
oil, salt, pepper
Clean the squids. Separate the bags from the tentacles. Remove the cartilage. Eliminate the tentacles, the eyes and the mouth of the squid.
Chop anchovies, garlic and parsley.
Prepare in a frying pan, a little olive oil, let it warm well, then add the chopped anchovies, garlic, parsley. Fry, without burning. If necessary, add white wine.
Set aside.
Meanwhile, put on the water for the rice, let it come to a boil, add salt to the water, put the rice in and cook it, being careful not to scald it. Better, if you leave it behind with the cooking.
Prepare the emulsion of olive oil and lemon that you will need to brush the squid at the end of the preparation. Squeeze two lemons in a bowl. In another, put a finger of olive oil, whisk regularly and add lemon juice little by little so that it mixes.
Take the rice that you have already drained. In a pan, add it to the fried rice you prepared earlier, add a little breadcrumbs if necessary and mix everything together over a low heat, add pecorino ( if you want).
Put the mixture inside the squid pockets and “stitch” them with a toothpick.
Place the stuffed squid pockets in a frying pan. Then preferably place them on a hot grill and cook over medium heat, brushing with the oil and lemon emulsion.
