Made in Italy

‘Made in Italy’ is an encyclopedia-like cookbook by Giorgio Locatelli. More than 600 pages to read and to stimulate and to cook, amazing!

Filled and grilled squid is not really a winter recipe, but on a gray rainy day it will be the ideal start of a weekend enjoying italian movies (this is also a way to learn italian, not?).

For 2p I bought 600 gr of squid with a body of approx. 12 cm. To prepare the filling my Magimix blender was really useful. A slice of bread (can also be old bread), two hands of fresh parsley and basil, 2 cloves of garlic, 2 salty anchovies, pepper, 20 gr of parmigiano, lemon zeste of ½ a lemon,  the tentacles and wing-like parts of the squid will become like a thick pasta after a few pulses. Add some olive oil to make the pasta a bit smoother. Taste and add some pepper if you prefer it spicier. Wash and dry the squid bodies and fill them, not too full to avoid they will burst. Use little wooden sticks to close them.

Make a simple tomato sauce with chopped garlic, onion, a littly spicy pepper and a can of tomato passata. Add some dry basil. For the salty tast you can add a few desalted capres. To improve the sunny sweet tomato tast you can add a pinch of sugar or a dash of good balsamico vinegar.

Oil and grill the squid on a grill (on a barbecue in the summer) or in the oven (preheated at 220°-240). Be carefull, squid can easily become to tough and lose their taste if the baking time is too long so maximum grill time 1 min both sides, in the oven a bit longer. Add the grilled squid to the warm tomato sauce and serve with some bread,  rice,  pasta or farro (real italian plus healty and delicious!). This tasts like summer!

‘Made in Italy’ is an encyclopedia-like cookbook by Giorgio Locatelli. More than 600 pages to read and to stimulate and to cook, amazing!

Filled and grilled squid is not really a winter recipe, but on a gray rainy day it will be the ideal start of a weekend enjoying italian movies (this is also a way to learn italian, not?).

For 2p I bought 600 gr of squid with a body of approx. 12 cm. To prepare the filling my Magimix blender was really useful. A slice of bread (can also be old bread), two hands of fresh parsley and basil, 2 cloves of garlic, 2 salty anchovies, pepper, 20 gr of parmigiano, lemon zeste of ½ a lemon,  the tentacles and wing-like parts of the squid will become like a thick pasta after a few pulses. Add some olive oil to make the pasta a bit smoother. Taste and add some pepper if you prefer it spicier. Wash and dry the squid bodies and fill them, not too full to avoid they will burst. Use little wooden sticks to close them.

Make a simple tomato sauce with chopped garlic, onion, a littly spicy pepper and a can of tomato passata. Add some dry basil. For the salty tast you can add a few desalted capres. To improve the sunny sweet tomato tast you can add a pinch of sugar or a dash of good balsamico vinegar.

Oil and grill the squid on a grill (on a barbecue in the summer) or in the oven (pre heated at 220°-240°). Be careful, squid can easily become too tough and lose its taste if the baking time is too long so the maximum grill time is 1 min both sides, in the oven a bit longer. Add the grilled squid to the warm tomato sauce and serve with some bread,  rice,  pasta or farro (real italian plus healty and delicious!). This tastes like summer!


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