Informations:
Recipe suggested by:
Lucie (Rennes)
Recipe tested by
VGDINNER.COM
For
Beginners
Medium
Servings:
4
persons
Length:
40
minutes of cooking
90
minutes of baking
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Ingredients:
8 average squids, cleaned
1 garlic clove
1/2 bunch of parsley
8 big purple olives
25 g of pine kernels
50 g of gilded breadcrumbs
10 cl of dry white wine
1 tablespoon of olive oil
2 pinch of nutmeg
salt, pepper
For the sauce:
20 cl of tomato purée (plain)
1 onion
3 tablespoons of drained capers
4 pinches of oregano leaves
2 tablespoons of olive oil
2 pinches of sugar
salt, pepper
Making:
Rinse the squids. Remove the fine iridescent film which recovers them. Replace possibly the soft roe and the eggs inside the body. Chop boorishly the tentacles and the wings with a knife.
Slightly brown the pine kernels into a non-stick frying pan. Stone the olives and cut them in small strips. Collect the whole in a terrine. Add the breadcrumbs and the chiselled parsley.
Warm the oil into a big frying pan and brown the minced meat of squids for 3 mn. Add the contents of the terrine and the bald and pressed garlic. Salt, pepper, flavor with nutmeg. Mix for 1 mn. Remove from the heat.
Fill the squids of tepid stuffing and close them with a small wooden stick. In a saucepan, cook them on low heat, with 2 tablespoons of olive oil, until they return no more water. Remove them.
Replace them by the chopped onion, and fry lightly until they are transparent with 1 tablespoon of oil. Add the squids, wine, tomato purée, sugar and oregano. Salt and pepper. Cover and cook for 1 hour on low heat.
Remove the squids with two spatulas and put them on a dish. Rince and drain the capers, add them in the sauce.
Heat for 1 mn while stirring.
Pour over the squids, and serve warm or cold.
Bon Appétit !
En accompagnement : Sauvignon blanc, ou vin rouge du languedoc
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