Ingredients

• 800 g squid
• 140 g Modena Zampone IGP Cotto line iTesori Pam Panorama
• 80 g of homemade bread
• Organic garlic Pam Panorama
• parsley
• dry white wine
• extra virgin olive oil BIO Pam Panorama
• salt
• pepper

In this recipe we used Zampone Modena IGP Cotto line iTesori, BIO garlic and extra virgin olive oil BIO of Pam & Panorama.
Discover the other products of the Pam & Panorama brand

Soak the bread cut into small pieces in water.
Clean the squid by separating the bags from tufts; coarsely chop the latter, keeping some of them whole for the final decoration.
Brown the chopped tufts in a pan with a little oil, then, after 1 minute, add the zampone shelled and cook for 2 minutes.
Switch off and let cool.
Mix the tufts and the zampone with the soaked bread and chopped parsley.
Stuff the sacks of the squid with this mixture and close them with a toothpick to keep the stuffing out.

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