- 800 g clean squid
- 200 g courgettes
- 120 g stale bread
- dry white wine
- extra virgin olive oil
For the recipe for calamari filled with aromatic bread, whisk the chopped bread with the grated zest of half a lemon, a sprig of parsley, 2 tablespoons of oil, a pinch of salt and a pinch of pepper. Remove the tufts of the tentacles from the squid, fill the bodies with the aromatic bread and close them with a toothpick.
Heat 2 tablespoons of oil in a pan, add the squid and tentacles, let them color for 2 'by turning them a couple of times. Pour in half a glass of white wine, let it evaporate, lower the heat, cover and continue cooking for 5 minutes.
Cut the courgettes into strips and sauté them in a pan with a little oil, salt and a pinch of savory leaves. Salt at the end. Serve the squid, cut into spools, with the side dish of zucchini.