INGREDIENTS
- 6 fairly large squid;
- 50 ml of white wine;
- 200 g cherry tomatoes;
- 100 g of chopped breadcrumbs;
- 100 g of ground pecorino cheese,
- 1 egg;
- EVO oil (extra virgin olive oil);
- Parsley, 1 onion, 1 carrot, 1 clove of garlic, pepper and salt.
STEP
- First of all, let’s start by washing and cutting the cherry tomatoes into pieces and put them aside:
- Now let’s dedicate ourselves to cleaning the squid;
- Gently detach the head and tentacles, wash the squid well under running water;
- Take a large enough pan, pour in the oil, add the vegetables (cut very thinly) and fry for a few minutes. Chop the squid tentacles very finely, add them to the sauce and cook for 2-3 minutes, turn off and leave to cool;
- Place the mixture in a bowl, add the chopped breadcrumbs, cheese, egg, salt, pepper and chopped parsley;
- Mix everything together, then fill the squid, seal well with toothpicks;
- Take a pan, pour a drizzle of oil, add the garlic and parsley, place the squid and brown for a few minutes;
- Pour in the wine and let it evaporate, then add the chopped cherry tomatoes, salt, pepper, cover with the lid and cook on a low heat for about 30 minutes;
- Serve hot;
- If you want, you can also use the sauce to season linguine… they are truly delicious, try them and believe them!!!
NOTE
You can store calamari in the refrigerator in an airtight container for up to 1 day.
You can freeze them if you have used fresh ingredients that have not been defrosted.
