Tag: stuffed

Recipe Onions stuffed with black cabbage, raisins and pine nuts – Italian Cuisine

Ingredients

1 kg coarse salt
300 g black cabbage
30 g raisins
30 g walnut kernels
30 g pine nuts
6 pcs medium size blonde onions
2 pcs bay leaves
bread crumbs
extra virgin olive oil
fine salt

Duration: 1 h 10 min

Level: Easy

Dose: 6 people

For the recipe for onions stuffed with black cabbage, raisins and pine nuts, arrange the onions with the peel in a pan full of coarse salt, sinking them slightly; bake at 180 ° C for 40-45 minutes. Soak the raisins. Briefly toast the pine nuts in a fat-free pan. Coarsely chop the walnuts. Toast 4-5 tablespoons of breadcrumbs in a pan with a drizzle of oil and salt until it becomes golden brown.
Clean the black cabbage, cut it into strips and sauté it for a few minutes in a pan veiled with oil, then add the squeezed raisins, the toasted pine nuts and the chopped walnuts. Stir, remove from the heat and add the breadcrumbs. Remove from the oven, peel them, cut them in half horizontally, remove the 3-4 central rings and stuff them with the black cabbage.

Stuffed dried cherry tomatoes – Recipe stuffed dried cherry tomatoes – Italian Cuisine

Chop bread, capers and garlic and put them in a bowl together with the pecorino cheese and a drizzle of oil.
Mix until a crumbly but homogeneous mixture is obtained.

Spread the filling over half of each dried tomato, then close the tomato as if to create a slightly open shell, and secure the two halves with a toothpick.

Arrange all the tomatoes on a baking sheet, without overlapping them and leaving the filling visible from the top.
Cook for 10 minutes in a preheated 220 ° C fan oven (if necessary, turn on the grill in the last few minutes of cooking).

The stuffed dried cherry tomatoes are ready, serve them immediately.

Stuffed squid recipe, the classic recipe that smells of the sea – Italian Cuisine

Ingredients

400 g four squids
40 g coarsely chopped crumb
1 egg
grated Parmesan
garlic
parsley
fresh chili
extra virgin olive oil
salt

Duration: 1 h

Level: Middle

Dose: 4 people

Find out how to make our classic recipe for stuffed squid, a light and tasty second dish that is prepared with a few simple ingredients.
For the classic stuffed squid recipe, grab the tentacles of the squid and detach them from the bag, gently pulling: the viscera will also be gone. Remove the thin transparent pen called calamus from the bag. Rinse the bag by cleaning it inside and, for a finer flavor, remove the skin that covers it. If the recipe calls for it, cut away the side fins. Also cut off the eyes and the horny beak located in the center of the tentacles. Also clean the other squid.

Chop the tentacles and cook them gently in a pan with 2 tablespoons of oil, a pinch of salt, a little chilli pepper and a clove of garlic for 5-6 '. Free the pan and toast the crumb with a drizzle of oil on a high flame. Turn off and mix it with the tentacles, the egg, a spoonful of parmesan and chopped parsley. With the help of a spoon, fill the bags of the squid only halfway (they will withdraw when cooked).

Close the bags by stopping them with a toothpick. Brightly brown the stuffed squid in a pan with 2 tablespoons of oil for 1-2 ', sprinkle them with a glass of water or white wine, reduce the heat, cover with the lid and cook for about 20 more.

In the gallery above, our best recipes of cuttlefish and stuffed squid.

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