Tag: Squid

Maltagliati recipe with sausage and squid – Italian Cuisine

Ingredients

400 g fresh pasta type maltagliati
300 g clean squids
300 g sausage type luganega
tomato concentrate
parsley
lemon
fennel powder
extra virgin olive oil
butter
salt
pepper

Duration: 35 min

Level: Easy

Dose: 4 people

For the recipe of maltagliati with sausage and squid, chop a handful of parsley leaves, so as to obtain a spoonful of mince. Dissolve 1 tablespoon of tomato paste in 1 ladle of water. Remove the sausage casing and shell it. Cut the squid into rounds. Brown the sausage in a large pan with 1 tablespoon of oil and a pinch of fennel for a couple of minutes; add the squid and cook for another 2 minutes, then add the concentrated tomato dissolved in the water and continue cooking for another minute. Cook the maltagliati in plenty of boiling salted water, until they come to the surface, drain them and transfer them to the pan with the sausage and squid; add a knob of butter and cook for 3-4 minutes. Finally add the chopped parsley, add salt and stir for about thirty seconds. Serve the maltagliati completing with grated lemon zest and freshly ground pepper.

Recipe Squid marinated in coconut and curry – Italian Cuisine

Ingredients

1 Kg clean squid
20 g coconut milk
160 g pineapple slice
curry
onion
lime
mint
salt
extra virgin olive oil

Duration: 1 h 10 min

Level: Easy

Dose: 6 people

For the recipe of squid marinated in coconut and curry, clean the pineapple by removing the zest and the core and cut the pulp into cubes. Cut the squid bags in half and soak them together with the tentacles in coconut milk for 30 minutes. Drain the squid from the coconut milk (keep it for the sauce) and pat dry with kitchen paper. Make light incisions on the outside of the bags.
Cook them in a non-stick pan with a little oil and place them on the outside. After a minute turn them, add the tentacles, cook for another minute and turn off.
Peel a small onion and cut it into small pieces; roast them in a pan with a little oil for 5-6 minutes; add a tablespoon of curry and the coconut milk from the marinade. Cook for a minute, season with salt and turn off. Serve the squid on the coconut and curry sauce and complete with grated lime zest, mint leaves and diced pineapple.

Recipe Stuffed squid on chard cream – Italian Cuisine

Ingredients

4 squid
650 g chard from the coast
120 g stale bread
100 g grated pecorino
2 anchovy fillets
2 sprigs of thyme
a clove of garlic
shoots
gomasio
sugar
extra virgin olive oil
salt

Duration: 1 h 20 min

Level: Middle

Dose: 4 people

For the recipe of stuffed squid on chard cream, bring a saucepan to boil
of water with a pinch of salt and a pinch of sugar. Divide the leaves of the biete from the coasts. Cut the leaves into fillets and parboil them for 2 minutes. Drain and cool in water and ice for 5 minutes. Drain and set aside.
Reduce the rib stems in 5 mm cubes; Sauté them in a pan in a veil of oil for 4-5 minutes with the clove of garlic with the peel and the chopped anchovies. Then remove the garlic. Cut the bread into cubes, add it to the ribs in the pan and brown it until it has become crispy. Let the mixture cool, then add the pecorino and thyme leaves. Clean the squid.
Keep the tentacles aside. Fill the bags with the mixture of bread and ribs and close the mouth with a toothpick. Blend the chard leaves by adding 130 g of oil, until you get a velvety cream. Brown the stuffed bags in a pan with a little oil over high heat until they become golden.
Repeat the operation with the tentacles. Serve the squid on a bed of chard cream with sprouts and a sprinkling of gomasio, a seasoning based on salt and sesame (found in the supermarket and in organic specialty shops).