Filled & Braised Squid Tubes

Squid tubes:

1. Coarsely grate the rolls and knead well with the egg, olive oil, Parmesan, garlic, finely grated, parsley, chopped water and capers, and knead the garlic pepper and seasoned salt. Rinse the squid tubes with cold water and distribute the filling over the 4 tubes and press down firmly. Insert 2 toothpicks each crosswise and fix. Then wrap the string around the toothpick and tie it up!

Tomato sauce:

1. Peel the shallots and cut into rings, wash and quarter the tomatoes, remove the stalk and dice. Heat the olive oil in a roasting pan and roast the shallots in it, add the tomato paste and roast briefly, add the diced tomatoes, capers and bay leaves, fry briefly and deglaze with wormwood. Then add the cherry tomato can and fill the can with water. Bring to the boil and add the filled squid tubes. Put the lid on and simmer on a low heat for 30 minutes.

Pasta sotto:

1. Peel the garlic and shallots, finely dice everything. Heat the vegetable stock! Heat clarified butter and fry shallots and noble leeks in it and glaze. Add the pasta, stir well! Deglaze with white wine, bring to the boil briefly and then set on a low level. Add saffron threads. Then stir in 2 scoops of vegetable stock.
2. Stir again and again and as soon as the vegetable stock has boiled down, pour in the stock until it is gone!
3. In addition, season the tomato sauce with vinegar, seasoned salt, garip pepper, sugar and pepper!
4. Now stir the Parmesan into the pasta sotto!
5. Pull the toothpick out of the squid tubes and remove the string!
6. Now serve everything and enjoy!

Risoni from Barbara 62:

1. Cod gourmet fillet

Seasoning salt:

1. My seasoning salt

Garlic pepper:

1. Garlic and pepper all-rounder; o)