Tuesday, 18 September 2012
VEGETABLES STUFFED SQUID
Last Sunday, after the pasta with tuna sauce, I made this dish that has been appreciated also by the kids. Maybe not all of them like squid, but it is worth a try!!
Ingredients for 4 people:
800 g squid (cleaned, tentacles cut off)
1 small aubergine
30 g pitted green olives (chopped)
1 tablespoon of capers
1 clove of garlic (optional)
1/2 glass white wine (optional)
First of all, peel and wash the vegetables ( but you don't need to peel the courgette) and grate them with a grater with large holes.
Heat the olive oil in a frying pan, add in the garlic and fry gently until golden; then add the vegetables, half a glass of water and some salt.
Now chop the tentacles and add them to the vegetables.
Add some salt, pepper, the chopped olives and the capers.
When ready ( they don't need to cook for long), fill the squids with the stuffing with the help of a teaspoon and seal the ends with a toothpick.
Now place the squids in the same pan you've used for the stuffing and cook for five minutes. Pour the wine and when evaporated, they're ready to be served (if you cook for children then skip this part).
You can decorate the dish with some cherry tomatoes and parsley.