Tag: Squid

Recipe Frittatine with squid, rocket and ricotta – Italian Cuisine

Ingredients

1 Kg Squid
300 g Ricotta
90 g Rocket
50 g Fresh cream
20 g Pine nuts
2 pcs Eggs
Pickled capers
Chives
Lightly fruity extra virgin olive oil
salt
pepper

Duration: 45 min

Level: Medium

Doses: 6 people

Beat the eggs with the cream and a pinch of salt, then pour a thin layer into a hot pan veiled with oil and cook for 2 'without turning the omelette.

This will give you 6 pancakes like crepes. Clean the squid and cook them in a pan with a drizzle of oil: brown them for 2 ', then add salt and pepper; cook for 5-6 'and finally add 2 tablespoons of chopped chives.

Drain and strain the cooking juices. Place the rocket in the food processor after removing the stems, keeping some of the most beautiful leaves aside for decoration. Blend it with 50 g of oil, 10 g of pine nuts, a teaspoon of pickled capers and 40 g of the cooking juices of the squid (rocket pesto).

Spread the ricotta on the omelettes, add the squid, the rocket leaves, the remaining pine nuts, some capers, chives and the rocket pesto; partially fold the frittatas on themselves. Serve accompanying them with the remaining pesto.

Recipe Seafood risotto with baby squid – Italian Cuisine

Ingredients

320 g Vialone nano rice
160 g baby squid cleaned
30 g onion
20 g rice flour
butter
chives
chervil
tarragon
dry white wine
fish soup
extra virgin olive oil
salt

Duration: 35 min

Level: Easy

Doses: 4 people

Chop the onion and sauté it in a pan with a knob of butter for 2 minutes. Toast the rice for 2-3 minutes and blend it with a splash of white wine.
Get it wet with the fish broth and cook in about 15 minutes, adding the broth a little at a time. When there are about 2 minutes left to cook, add the rice flour, which you have previously diluted in 4-5 tablespoons of cold water.
Switch off and whisk the rice with a little oil.
Jump quickly in a pan with very little oil and add the squid to the risotto.
Complete with aromatic herbs: chives in spools, chervil and tarragon chopped or in leaves.
To know: the spiked squid are very small, tender and with a delicate flavor. Due to their size they make cleaning a bit laborious, which consists in removing the small quill (quill) that is inside the bag. The ideal would be to have your fishmonger clean them.

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Recipe Squid stuffed with seafood, with cannellini beans – Italian Cuisine

For the recipe of squid stuffed with seafood, with cannellini beans, clean the squid, separating the tufts from the bodies. Eliminate the inner pen and eyes; however, leave the skin, which gives flavor and color to the shellfish. Cut the tufts into 4 parts lengthwise, leaving the tentacles whole.

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Open the cockles raw, with the oyster knife (if you don't have it, use a sturdy knife, and protect your hand with which you hold the shell still, to avoid injury).

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Also open the mussels raw

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and collect the molluscs on a cutting board, then chop them with a knife, getting a beat.

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Toast the bread, cut it into cubes and blend it not too finely; chop a clove of garlic with a sprig of basil and a sprig of parsley. Mix the bread with the chopped molluscs and the aromatic mince. Season with 2 tablespoons of oil, salt and pepper and mix with your hands, obtaining the filling for the squid.

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Fill the squid bodies with the filling and close them with a toothpick, to prevent them from coming out during cooking.

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Slice the onion and brown it in a drizzle of oil in a pan. Add the stuffed squid and brown them for 2 ', turning them on both sides, until they begin to take on color;

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then blend them with half a glass of white wine and turn off.

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Arrange the squid tufts in a baking dish, then the stuffed bodies, with the cooking sauce.

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Complete the pan with the halved cherry tomatoes and cannellini beans. Drizzle with a drizzle of oil, sprinkle with half a glass of white wine and cover with aluminum foil. Bake at 200 ° C for 20 ', then remove the aluminum and cook for another 20-25'.

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