Fish stuffed squid

Method

1. Cut the bread into small pieces and soak in milk for at least 30 minutes.
2. Clean the squids removing the side fins and tentacles, then chop them with a knife.
3. Coarsely chop the capers, anchovies and pistachios.
4. Combine the chopped salmon and the squeezed, soaked bread.
5. Mix well with a wooden spoon and add parsley, salt and pepper.
6. With a sac-à-poche, fill the squids for ¾.
7. Seal the squids with a toothpick and store in a cool place while you prepare cooking sauce.
8. In a large skillet, sauté the onion in a tbsp. of oil. Season to taste, add the coarsely chopped tomatoes and cook for 5 minutes.
9. Add the stuffed squids, white wine, cover and cook for 40-45 minutes.
10. A couple of minutes before taking off the heat, add the prawns and simmer until well cooked.

This recipe was created by the foodblogger Elena Levati for Noberasco

Chef's tip

In case you are allergic to tomatoes, just make a soffritto with onion and oil and sauté the stuffed squids until they turn golden brown. At that point add some white wine and allow to reduce.

Serving suggestion

Serve as a main course followed by vegetable side-dishes, a salad and homemade bread.

Wine selection

Chardonnay, Pinot noir

Family tip

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Dish history

Stuffed squid is a pretty well known dish, typical from Sicily, and it makes a delicious main course. Thanks to their shape, squids are wonderful 'containers' for any kind of stuffing. Here we suggest a variation to the most famous recipe (see: Bread and Provolone stuffed squid), an original version featuring salmon, anchovies, prawns and pistachios. Get ready to enjoy a truly delicious dish!