Today we prepare stuffed squid, one of the great classics of the food-sea. For the filling we use a wonderful cheese of Lombardia region, the Quartirolo Lombardo PDO, the lower-fat cheese PDO. It is a natural cheese, no additive must be employed during its production and during its eventual seasoning.
Preparation: 30 minutes
Cooking: 30 minutes
Preparation for: 4 people
4 squid with tentacles
120 gr Quartirolo PDO
zest of 1 lemon
4 tablespoons of breadcrumbs
2 cloves of garlic
2 tablespoons of extra virgin olive oil
1 cup of white wine
salt and pepper
Finely chop the parsley and a clove of garlic and set aside.
Clean the squid. Remove the tentacles, chop them and set aside.
Heat up a pan, put in a tablespoon of extra virgin olive oil and a clove of garlic; as soon as the garlic is golden, remove it, then add the chopped tentarle, blend with the white wine and cook for 10 minutes.
In a bowl put the eggs, beat them with a fork, add salt and pepper.
Add to the beaten eggs Quartirolo Lombardo PDO crumbled, breadcrumbs, chopped garlic, chopped parsley, grated zest lemon, the tentacles seared and mix well.
Place the mixture in the squid and close using or kitchen string or toothpicks, so that the stuffing does not spill.
Heat up a pan, put in a tablespoon of extra virgin olive oil and lay on the 4 stuffed squid.
Cook the squid, turning on all sides, so as to create a light crust on the surface, for about 20 minutes.
Once cooked the squid, cut into slices about 2 cm.
Arrange the slices on a plate, if you would like with zucchini.
Enjoy your meal and have fun!