adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Stuffed braised squid
Stuffed braised squid
0 Likes
Total Time:
1 hour
Nonna Franchina's caper-infused dish showcases her expertise with this local ingredient, passed down through generations.
Ingredients:
  • 25 g baby capers in brine
  • 100 g coarse stale breadcrumbs
  • 1 large free-range egg
  • 15 g pecorino or Parmesan cheese, plus extra to serve
  • 1 clove of garlic
  • ½ a bunch of fresh flat-leaf parsley (15g)
  • 1 red onion
  • 10 ripe cherry tomatoes
  • 1 x 680g jar of passata
  • 4 medium squid cleaned, gutted (300g total), from sustainable sources
  • 300 g dried spaghetti
  • 2 sprigs of fresh basil
Instructions:
  • Combine half of the capers, breadcrumbs, egg, 1 tablespoon of oil, and 2 tablespoons of water in a bowl. Add pecorino, garlic, and parsley. Mix well. Slice the onion and sauté in a casserole pan with 2 tablespoons of oil. Squeeze the tomatoes over a bowl of water to remove seeds, then add them to the pan with passata. Simmer on low heat. Stuff the squid tubes with the breadcrumb mixture, seal, and place in the pan with the remaining capers. Simmer for 25-30 minutes. Cook pasta according to package instructions. Slice the squid tubes, arrange on a platter, and spoon over sauce. Serve with basil and pecorino.

Similar Recipes