from vegetables to rice, the recipes to try – Italian Cuisine

Stewed, fried, baked, they are always excellent, but how do you clean and cook stuffed squid? Here are our recipes

THE stuffed squid I'm a rich recipe, which has a thousand variations and many possibilities, even with the use of ingredients of the pantry that you want to finish. Perfume of sea, also like ai children because they have no bones and if they are well cooked soft and they make a great impression with the guests.

There basic recipe of stuffed squid It is a classic of Mediterranean cuisine and simply provides that the stuffing is prepared with the same chopped tentacles and seasoned with breadcrumbs, Parmesan, parsley, oil, salt and sometimes anchovies. But let's start from the beginning, or from how to clean the squid and then cook them.

How to clean the squid

Wash the squid under a stream of running water.

Separate with your hands, without exaggeration by force, the tentacles from the body, thus removing also the entrails that are attached to the head.

Remove the internal pen.

Wash the squid thoroughly from residues of entrails, from the ink and from the inner membranes.

Clean the tentacles from the head and press them towards the center to remove the tooth. Rinse again.

Some prefer to eliminate the skin, if you want to do it you have to cut the squid and pull with your hands to remove the skin. The same will be done after cutting the fins.

Stuffed calamari recipes

In the oven, steamed, grilled, even fried. Stuffed squid prepare in a thousand ways. But how to stuff them? We give you many ideas here. For example, those who love vegetables will appreciate the diced aubergines, peppers, carrots and zucchini that form the filling of Stuffed squid with zucchini sauce. Anchovy fillets, pine nuts and onions give flavor to Stuffed squid pan, beautiful also to serve. Have you ever thought of beans and peas as a stuffing for squids? Try the recipe of Squid stuffed with toscanelli. On the other hand, they smell of spring instead Squid stuffed with artichokes. The rice flavored with basil is an excellent filling: here is the recipe for Squid stuffed with rice.

the mashed friendship that comes from France. How to do it – Italian Cuisine

It looks like a classic mashed potato, but it is much more: a dish with an ancient history that celebrates conviviality. Let's find out the recipe for this comfort food to share

THE'aligot it is a typical dish of Aubrac, a village south of the France.
The original recipe was composed of bread and cheese and it was a unique dish offered by the monks to the pilgrims who were passing by on the Camino de Santiago de Compostela, they asked ali quid, that is, something to eat.
Ali quid then it became aliquot and finally aligot, turning into a dish based on potatoes and cheese which is being prepared today.
In the recipe that we propose in fact, that spread in more recent times, there is no bread and in its place there are potatoes.

The mash of friendship

The aligot is essentially a mashed potatoes enriched with cheese, butter, cream and garlic.
It can be served as a single dish or as a side dish to accompany the meat, but it is also excellent as a first course. Needless to say that for the taste and softness this is in all respects a true comfort food.
The characteristic of this dish is the consistency given by the presence of cheese and cream, which allowed to obtain the so-called ruban de l'amitié, that is friendship band.
Tradition wants, in fact, that the diners share the Aligot from the same plate as a sign of friendship and conviviality.
It can be served as a fondue and accompanied with croutons.
Everyone, with a special toothpick, can dip his crouton in the hot pot of potatoes and cheese.

How to make mashed potatoes well

Browse the gallery

The recipe of aligot

Ingredients

500 g of floury potatoes
250 g of fresh toma
100 ml of fresh cream
50 g of butter
a clove of garlic
salt and pepper

Method

Boil the potatoes with the peel starting from cold water.
When they are soft crush them and, if you want a softer consistency, blend them.
Cook over a very low heat with the butter and then add the already hot cream, the minced garlic (if you like) and the cheese.
Stir until all is well blended.
The aligot is ready when you take the potato and cheese puree from the pot with a wooden spoon and a kind of ribbon will come out of it.
Add salt and pepper to taste.

Has the preparation of this dish intrigued you? Scroll through our gallery to find out more.

Pumpkin and gorgonzola risotto – Italian Cuisine

Peel the pumpkin, wash it and cut it into cubes.

Prepare the other key ingredients so they are ready for use: clean the shallots and chop, chop the gorgonzola in a bowl and heat the broth.

Fry the shallot in a pot with a little oil.
When it becomes transparent, add the pumpkin and cook for a few minutes, then blend with the wine. Add salt.
Once the wine has evaporated, add the rice and toast it in the sauce, stirring constantly.

Start adding the stock, little by little, adding more as it is absorbed.
At the end of cooking, when off, stir in with gorgonzola and parmesan.

Your pumpkin and gorgonzola risotto is ready: serve and serve immediately.