Recipe Squid stuffed with potatoes and turnip greens, courgette sauce and confit tomatoes – Italian Cuisine

Recipe Squid stuffed with potatoes and turnip greens, courgette sauce and confit tomatoes

  • 200 g vegetable broth
  • 4 courgettes
  • 1 shallot
  • extra virgin olive oil
  • salt
  • pepper
  • 8 squid
  • 500 g red potatoes
  • 100 g clean turnip greens
  • extra virgin olive oil
  • vegetable broth
  • laurel
  • Juniper berries
  • garlic
  • salt
  • pepper
  • 500 g datterini tomatoes
  • Brown sugar
  • garlic
  • thyme
  • marjoram
  • extra virgin olive oil
  • salt

Cleanse the courgettes and cut them into pieces. Dip them for 1 minute in boiling salted water and cool them in water and ice. Brown the chopped shallot in a pan, add the courgettes and cook them for 1 minute, then sprinkle them with the broth. Cook for 8-10 minutes and blend with the immersion blender, adding 2-3 tablespoons of oil slowly. Season with salt and pepper.

Wash the datterini tomatoes, plunge them into salted water and cool them in water and ice. Peel and season with 1 tablespoon of brown sugar, one
pinch of salt and a drizzle of oil. Place them well apart on a baking sheet covered with baking paper, add garlic, thyme and marjoram, then bake at 120 ° C for 1 hour and 30 minutes. Once out of the oven, remove the aromas, let them cool and keep them in oil.

Clean the squid, separating the body from the tufts. Eliminate the internal bone and the external skin, then remove the leathery "beak" in the center of the tufts. Rinse them under water, dry and season with oil and salt. Sear the sacks of squid in a hot pan, turn them as soon as they swell and cook for 1-2 more minutes. Deglaze the pan with a ladle of vegetable broth and keep it to flavor the filling.
Jump quickly in a clean and very hot pan also the tufts, seasoned with oil and salt, and set them aside.
Boil the potatoes with the herbs for about 40 minutes, peel them and pass them through a sieve; season them with oil, salt and pepper.
Seared turnip greens in boiling water, cool them in water and ice, then cut them into pieces and sauté them in a pan with 1 clove of garlic, salt and pepper. Let them cool and incorporate them into the mashed potatoes, also adding the chopped tufts, the cooking liquid from the squid bags, salt and pepper.
Stuffed the sacks of squid with the filling and close them with a toothpick. Warm them in the oven at 180 ° C for 5 minutes and serve with the zucchini sauce and the datterini tomatoes.

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