Tag: Squid

Black polenta with squid, oil and broccoli – Italian Cuisine

Black polenta with squid, oil and broccoli

Black polenta with squid, the preparation

1) Clean carefully the squid e rinse them Well. Wash broccoli, reduce them in florets, boil them for 7-8 minutes in abundant boiling salted water, drain them al dente e pass them under cold water, so that they keep a nice bright color.

2) Bring to the boil 1/2 liter of water, salt it And paid to rain the Venere rice flour, stirring fine with a whisk. Cook polenta for 10 minutes, stirring continuously to keep it from attacking. Turn off, let it rest a few minutes e distribute it in 4 bowls.

3) Brown garlic peeled with a drizzle of oil, unite the squid and broccoli e skip them in a pan for 3-4 minutes. Eliminate the garlic, served with polenta, accompanying, if you like, with a pesto of dried tomatoes.


Posted on 13/10/2021


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Baby squid and green green tomatoes with soy sauce – Italian Cuisine

Baby squid and green green tomatoes with soy sauce

Small squid and green tomatoes, the preparation

1) Wash fine the small squid e let them dry on a tarp. Peel cloves of garlic, cut them in half, deleted the green soul e slice them finely. Peel and grate the ginger.

2) Wash and remove the basil leaves. Wash and cut 4 tomatoes. In a non-stick pan let it heat up 2 tablespoons of oil: when it is very hot unite squid, ginger, garlic cloves, salt and pepper.

3) You do cook over high heat, stirring often so that the molluscs dry but without exceeding 5 minutes (if they release too much liquid, eliminate it). Switch off, deglaze with balsamic vinegar, salt, peppery generously And leave cool down.

4) Fix the small squid in a container. Season them with the remaining oil, soy sauce, tomatoes and basil leaves, jumbled up And served at room temperature.


Posted on 17/09/2021


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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