John Myers
Contents
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Ingredients
- 700 g Medium squid pouches 8-10 cm long, ready to cook
- 3 tbsp Breadcrumbs
- 0,5 Organic lemon
- 1 bunch Rocket approx. 80 gr
- 3 Garlic cloves pressed
- 4 Anchovy fillets in oil
- 1 Dried peperoncino
- 0,5 tsp Fennel seeds
- 1 Egg, size M
- 2 tbsp Freshly grated Pecorino
- 250 g Minced meat
*** For the sauce ***
- 400 ml Homemade tomato sugo, see my cookbook
***Garnish*
- Polenta tartlets with parsley and almond sticks
Instructions
- Clean the squids again and set them aside. Mix the minced meat together with the chopped rocket, the pressed garlic, the chopped peperoncino, the breadcrumbs, the fennel seeds, the egg, the pecorino and the chopped anchovy fillets and a little salt. Fold in the zest of the lemon.
- It is best to place the squid bags in a small cup and fill 3/4 of the way with this well-seasoned mixture. Then seal the upper part with roulade needles. Lightly salt the squid tubes and sprinkle a little with paprika. Fry lightly on all sides in a pan.
- In the meantime, lengthen the tomato sauce a little longer and lightly grease an ovenproof dish. Now add the squid and pour the tomato sauce over it. Place in the oven preheated to 150 degrees and leave there for about 20 - 30 minutes. Cooking test! The fish must be soft as butter.
- Now there is enough time to prepare the polenta according to the instructions on the packet. Add some freshly chopped parsley and almond sticks to the finished polenta. Arrange everything together on preheated plates and just enjoy.
Nutrition
Serving: 100gCalories: 297kcalCarbohydrates: 55.6gProtein: 8.6gFat: 4.1g
