Fun recipe to make and very good also according to Dad and mothers and children who performed it entirely at the course in a single workstation in the series In the kitchen with dad … or mom!
From a recipe of the great Igles Corelli, simplified and adapted to the single workingstations we have received enormous satisfaction! From the execution to the dish, in fact, dads and children are committed to the maximum and the result was surprising!
Perfect with Melotti rice polenta and a touch of raw oil, Salvagno Organic Extra Virgin Olive Oil.
Stuffed baby squid and rice polenta
Ingredients for 4 people
For stuffed baby squid
20 spiked squid clean
250 gr of Melotti Rice polenta flour
300 g of sheep ricotta
1/2 teaspoon of fresh minced thyme and oregano
2 slices of bread
fresh milk
fresh ginger
Biological Salvagno extra virgin olive oil
salt and pepper
Preparation
For stuffed baby squid
Soak the slices of bread in milk. Squeeze the bread from the excess milk and beat it with the knife, add it to the sieved ricotta together with the herbs and a bit of grated ginger. Mix well and season with salt and pepper. Fill a pastry bag with the filling and stuff the squid.
In a pan with a drizzle of oil, quickly brown the stuffed squid on both sides. Finish cooking in a preheated oven at 180 ° C for 3-5 minutes. Season with salt and pepper.
Serve the stuffed squid with a drizzle of raw oil and a rice polenta. It can be garnished with drops of raspberry or pomegranate puree and basil oil.
Check out our in the kitchen with dad or mom next!
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Ask us for information at 3341934095 or info@ecucina.eu
Get to know our chefs’ new recipes at the Open Day on Saturday 21 September 2019!
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