Squid stuffed with parsley and garlic

Today's recipe is based on fish, tasty and delicious: the squid stuffed with parsley and garlic.
Quite fast and easy to make, it is a dish for everyone, especially suitable for those who want to try their hand at some new and special dish. You will be sure of success, especially for those who love fish.

The squid must be of medium-small size in order to become, once cooked, appetizing morsels and tasty gilded outside and soft and crunchy inside: soft thanks to the filling and crunchy for the tuft of tentacles left whole and inserted into the bag.
They can be purchased fresh or frozen. In the preparation steps you will find all the instructions for buying and cleaning.
If you opt for frozen foods, you can find them already clean and of the desired size: they are ready for cooking after thawing and quick washing under fresh running water.
In any case, buy them of medium-small size, about 10/12 cm. of length. Also keep whole the tufts of tentacles that will be inserted as they are in the bag with the filling.

CALAMARI RECIPES FILLED WITH PARSLEY AND GARLIC
The filling is made only with garlic and parsley combined with fine breadcrumbs, extra virgin olive oil and white wine. The mixture is simple, but the taste is an explosion of typically Mediterranean fragrances that will make the dish exquisite and extraordinarily intriguing.
The consistency of the mixture must be soft but compact and the squid must be filled only halfway because otherwise the filling would come out of the bags and also to leave the place to the tuft of tentacles.
The note that distinguishes the dish making it particular and pleasantly appetizing, is the pecorino romano which is finely grated over the mollusc sacks before being baked.
Pecorino melts slightly creating a light and very tasty golden light crust. It also season the squid giving them a spicy taste that enhances their typical sea flavor.
The squid stuffed with parsley and garlic can be served as a second course with an intense flavor, according to the doses indicated in the recipe, or as an appetizing and appetizing appetizer: in this case the doses will be for 4 people.
Serve the squid stuffed with parsley and garlic together with a glass of dry Malvasia and hot slices of homemade bread.

Ingredients & Procedure

500 gr. of Calamari

2 tablespoons of chopped parsley

2 tablespoons of chopped garlic

3 tablespoons of breadcrumbs

2 and a half tablespoons of extra virgin olive oil

4 tablespoons of dry white wine

3 tablespoons grated Pecorino

Pink salt q.b.

Green pepper q.b.


Clean the squid by removing the tentacles and keeping the whole tufts.

Pour the chopped parsley and garlic in a bowl.

Season with pink salt and green pepper. Add the breadcrumbs. Pour 2 tablespoons of extra virgin olive oil and 2 tablespoons of dry white wine.

Stir until the mixture is compact but soft and well blended.

At this point pour 1 teaspoon of extra virgin olive oil and 2 tablespoons of dry white wine on the bottom of a baking dish. So start filling the bags. Using a teaspoon, insert the mixture until the bag is half filled and then thread 1 tuft of tentacles. Then close the flaps of the bags with a toothpick.

Place the stuffed squid next to each other in the pan. Sprinkle with a light veil of breadcrumbs.

Finally, place the grated pecorino over the calamari.

Put in a preheated oven at 180 degrees and cook for 20/25 or until the surface of the squid is colored and a light and golden crust will have formed.

Transfer the squid stuffed with parsley and garlic onto a serving dish and serve hot on the table with their cooking juices. Enjoy your meal.

TUNABOLLS WITH TOPINAMBUR SAUCE

The recipe tunaballs with topinambur sauce can be either a starter or a great second delicious.
The flavor of diced tuna with topinambur sauce is very delicate.

DIFFICULT ': MEDIUM

INGREDIENTS FOR 4 PEOPLE

FOR TUNA BITES
Tuna in oil 150 gr
Eggs n 2
50 g milk
N 1 clove of garlic
No. 1 soft bun
50 g breadcrumbs
N 1 teaspoon chopped parsley
vegetable oil for frying peanut
salt

PROCEDURE

Put the sandwich crumbs in the milk when the milk has absorbed well wring well.
Drain tuna and chop very fine with a knife. In a bowl put the chopped tuna, breadcrumbs, egg, chopped parsley, chopped garlic and salt. Stir the mixture well and prepare the bites of tuna patties with your hands into the round.
Pass the chunks of tuna in egg and breadcrumbs.
Fry the diced tuna in olive oil and peanut dry on paper towels before serving.

FOR THE TOPINAMBUR SAUCE

topinambur  200 gr
200 g white sauce

PROCEDURE

Thoroughly clean the topinambur and peel them, cut them into thin slices and let them steam for about ten minutes. Meanwhile, prepare the white sauce for the recipe click here.
Chop the topinambur are cooked when the knife to leave a certain consistency and add to the white sauce.

Put a layer of sauce in the dish of topinambur and abandon the above pieces of tuna.

Other recipes of italian cuisine on http://italy-recipes.blogspot.com/

ANGUILLA MARINADE

Ingredients for 4 people:

ANGUILLA of 800 g
2 bay leaves
sage
2 carrots
3 stalks of celery
1 onion
flour
vinegar
salt
oil

preparation:

Clean anguilla without remove the skin, cut into pieces and put it in vinegar for an hour to remove some 'of its fat.

Drain it, pass it quickly and throw it into the flour in boiling oil. Just beautiful golden and is cooked put the pieces in a bowl and season with salt.

In a pan fry Quach tablespoon of oil with celery, carrot, onion, sliced​​, and two bay leaves. As soon as the vegetables have browned, pour the vinegar and add a few leaves of sage. Keep the fire for a few minutes, then place sull'anguilla. Leave to rest and cook for at least a day before serving. Garnish the platter with lemon slices.

 Lay all sull'anguilla. Leave to rest and cook for at least a day before serving.

Garnish the anguilla marinade with slices of lemon.

Other recipes of italian cuisine on http://italy-recipes.blogspot.com/

PENNE WITH SWORDFISH AND MINT

The penne with swordfish and mint is an easy recipe of the italian cuisine, easy but really special tasting  and cool.

DIFFICULTY ': EASY


INGREDIENTS FOR 4 PEOPLE

Swordfish 400 g
MINT LEAVES No. 5
TOMATO SAUCE 300 g
DRY WHITE WINE
SALT
No onions 1 \ 2


Cut the slices of swordfish into cubes, cut the onion and brown it joulienne in a pan with olive oil. Add the diced swordfish and mint leaves. Allow them to brown slightly, add salt, sprinkle with white wine and, when it is completely evaporated, add the tomato puree. Cook for about ten minutes.

Meanwhile, cook the penne in boiling salted water, drain the pasta and toss them with the sauce of swordfish and mint.

Place on the plate with your pens swordfish and mint and garnish with a sprig of mint.

Other recipes of italian cuisine on http://italy-recipes.blogspot.com/

STOCKFISH CANDIES WITH GARLIC CREAM

The stockfish with garlic cream candies are a very special Italy recipe, the strong flavor of garlic is softened by the many cooking but still leaves a strong scent. It is not a difficult Italy recipe though not very fast but the result is very choreographic.

INGREDIENTS FOR 4 PEOPLE:

- STOCKFISH 250 gr
- Fresh Pasta 250 gr
- 30 g garlic
- OLIVE OIL
- Anchovies boned and n 2
- POTATOES 150 g
- MILK
- SALE

PROCEDURE:

Allow to soften the dried cod in cold water for at least 24 hours.
Boil them in salted water along with potatoes peeled and cut into cubes for about 30 minutes. Drain, peel the fish and remove the bones. Chop it into a robot with the potatoes.

Meanwhile fry oil with a clove of minced garlic and chopped anchovies, pour it on codfish and mix well.

Spread the pasta in a thin sheet and cut into disks 6 7 cm. in diameter. Place the center of each disk with the stuffing the fish and close the disks as candy, turning the ends in opposite directions.


Peel remaining garlic and cook for 2 times starting with cold water and cool every time. Boil garlic in milk but this time, letting it cook slowly for about 20 minutes, stirring often. Pass the sauce with salt and mulinex.

Bake the stockfish candies in salted water, drain and season with garlic sauce.


Other recipes of italian cuisine on http://italy-recipes.blogspot.com/

PANURE PLAICE FILLET IN BACON AND SWEET BASIL

"Panura" is basically a chopped coarse bread crumbs and another aromatic ingredient emulsified with olive oil and it is rubbed on the meat or fish.
This recipe of italian cuisine is very simple to make but it tastes very interesting to discover.

SERVES 4

- Fillet of 400 grams
- 100 g sweet bacon
- Flour
- Breadcrumbs
- OLIVE OIL

PROCEDURE
Prepare panure coarsely chopped basil leaves and mix with the breadcrumbs and olive oil.


Clean and skin the fillets of plaice. Sprinkle with flour and fry in a little oil.


Fry the slices of bacon in a pan with a little olive oil. Arrange the fillets in a dish of flounder, 




Recover the fillet with panure basil and arrange on the slices  crisp bacon. Cover with a drizzle of olive oil and serve.
Fillets of plaice in panure sweet basil and bacon are accompanied by very well with baked potatoes.














Other recipes of italian cuisine on http://italy-recipes.blogspot.com/

EGGPLANT ROLLS

The recipe of the eggplant rolls with tuna I think might be a symbol of Mediterranean cuisine.
Eggplants are a tradition of Sicilian cuisine that has spread throughout Italy.

INGREDIENTS FOR 4 PEOPLE:

- N 2 large eggplants
- Gr. 300 fresh tuna
- 1 2 gallons of tomato sauce
- No. 5 mint leaves
- 30 g pine nuts
- 30 g of fresh capers
- 30 grams pistachios
- 1 / 4 onion
- Dry white wine
- Extra virgin olive oil
- Salt

PROCEDURE:

Wash the eggplants and slice lengthwise to about 50 mm. thick. Heat the plate, throw out the salt and grilled eggplant.

Meanwhile, dice are not very large tuna. Chop the onion and cook it in olive oil. Add a little chopped mint leaves, pine nuts, pistachios, chopped capers and tuna. Sauté lightly and sprinkle with dry white wine. Let the wine evaporate. Moloto just let it cook the stuffing or the tuna will become dry and hard.

Place in a container filled with the tuna and let it cool. Meanwhile in the same pan, add the tomato sauce.

Fill the eggplant stuffed with tuna, roll them up and bury it with the toothpick. Place them in the pan with the tomato sauce and cook for few minutes.

BACKED BREAM

This is a very tipical italian recipe, infact in the italian cuisine is aften used fish.

INGREDIENTS FOR 4 PEOPLE

2 bream to 500 grams. one
4 potatoes
tomatoes
white wine
oil
rosemary

PROCEDURE

Clean sea bream from the scales.
In a pan put oil, rosemary, chopped tomatoes, quartered and cut potatoes into small cubes.

Lay bream put salt and rosemary in the belly of the fish.
Bake at 190 ° C. After about ten minutes of cooking, remove from oven and sprinkle with white wine. Put in oven and cook for about 20 minutes.

Instead of tomatoes you can add Ligures italian olives (the so called "taggiasche" ones).

Fish is an excellent food in low-fat diets and those who have cholesterol problems.

Other fish recipes on http://italy-recipes.blogspot.com :

- FISH SOUP

FISH SOUP

INGREDIENTS FOR 4 PEOPLE:

1 kg of fish: redfish, mullet, John Dory, swordfish, hake, squid and cuttlefish tender, shrimp
1 clove garlic
1 tablespoon tomato paste
white wine
parsley
salt and extra virgin olive oil

PROCEDURE

Clean the fish.


In a large pot bring 1 liter of water celery, carrots and onions cut into large pieces, the heads and bones of fish. Boil the broth for at least 45 minutes.

In another pot prepare a fund with parsley and garlic and brown them in oil, add the fish lightly brown them, add some white wine, add a tablespoon of tomato and cook the broth for about ten minutes.
Pass to the mulinex and then strained to remove any thorns.
Add the squid and the cuttlefish and cook for fifteen minutes. Add shrimp and cook for 5 minutes.
Meanwhile prepare the croutons in the oven.
Serve hot with croutons.


The recipe for fish soup has different versions depending on the place of Italy in which it is prepared. The version presented here is very personal, many recipes can keep the whole fish and add to cooked, mussels and clams.