- 5 medium-sized squid
- 30 g of grated parmesan cheese
- 30 grams of bread crumbs
- 6 tablespoons of extra virgin olive oil
- ½ cup of milk
- 300 gr of fresh peas or frozen
Wash the squid, peel, remove the internal bone and the tooth at the center of the tentacles, or if you have time, have them cleaned at the fish, rinse again, separate the tentacles from the bag, one of the 5 squid crumble well and plunge into a pan with 3 tablespoons of extra virgin olive oil and cook for 5 minutes, then add to the pan to soak the bread made with milk, well-drained and chopped, let it cook for 2 minutes, at which point turn off the heat and let it cool.
When the mixture is cooled, pour into a bowl, add the eggs, Parmesan cheese, salt and pepper, stir and your filling is ready.
Fill the bags of squid with a pastry bag or spoon, taking care to fill only three-quarters, or during cooking will break out and close them at the end with a toothpick.
Prepare a pan with the remaining olive oil, dip the 4 strands of squid cut in half and stuffed squid 4, let them brown on both sides, sfumateli with white wine, add the peas and cook with the lid for another 10 to 12 minutes.
Not too long to cook or you will be chewy.
When they are cooked, take 4 individual plates, formed a bed of peas lying on which a tentacle and a squid cut into 4.