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Squid stuffed with potatoes and peas

Preparation time: 35min.
Difficulty: Average
Secret in egg yolk filling. Time stewing.

Guest # 1: "You know, I cook very well,"
Guest number 2: "Really, what's your specialty?"
Guest # 1: "The carbonara!"
Guest number 2: "Capers" (understood as exclamation)

Mind you, a good carbonara, in addition to survey-see-dish of the condemned to the electric chair, is a dish whose success is very complicated but an assembly is not good enough to make you the new Gordon Ramsey. Without going though the shoulder dell'abbacchio boneless stuffed with chestnuts, squid stuffed with potatoes and peas is a dish with a little 'attention, anyone can cook and that makes you do the figure of the master cooks.
It looks great and can be offered either as starter or main course.

To prepare the filling of two squid you'll need a can of tuna in oil - I used the Consorcio, but I also love the Callipo. Instead Nostromo, Alco, Riom, to quote the most famous, they all share the same taste-not-flavor. In addition, you will need 4 or 5 anchovy oil, Capper sottosale the washed and dried, Parmesan or pecorino cheese, bread crumbs soaked in milk or breadcrumbs, egg yolk, salt, pepper, parsley and a tablespoon of olive oil. Do not give you the exact portions, such as 36.5 grams of cheese, an ounce of bread crumbs, and so on because I work for the first eye. May be an indication that still is not all that tuna accounts for about half of all the stuffing 8 or we can say that the tuna is half of everything you do ...). Put everything in a blender until the mixture is smooth but still with a minimum of consistency, must feel a bit 'small pieces and transfer it- in a pastry bag . If you do not have it, createvelo with a plastic bag from the freezer, fill the bottom and cut a corner. The squid, which you do from your fishmonger to clean, they must be filled to the bottom, leaving a little space on the opening which is sealed with a toothpick.

Cooking: in a pan or a casserole, make heat two tablespoons of olive oil with a clove of crushed garlic and dressed and fresh chilli chopped with a knife. After a couple of minutes, removed, garlic and chili, you can put your stuffed squid. Brown them on both sides, so as to stabilize the filling, add the potatoes cut into big squared, frozen peas and a tablespoon of double concentrated tomato paste. Then put half cup water, cover and then go for 20 min., That is, until the squid is not good elastic. Monitored, however, all making sure that does not dry too. When cooked, season with salt and Serve.

Council of Sommelier: if you suggest as a starter then bubbles, possibly a classical method like the classic Berlucchi Franciacorta or maybe roses. As a second you can put a medium-bodied red-Barbera, Rubesco, Morellino etc. .- or to remain in white, a Verdicchio dei Castelli di Jesi.


Enjoy!