Stuffed Calamari
Second course
ready in: 35 mins
difficulty:
PRODUCTS USED FOR THIS RECIPE
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INGREDIENTS FOR 4 PEOPLE
8 clean calamari,
4 – 5 basil leaves,
½ onion,
1 clove of garlic,
2 plum tomatoes,
½ Ecodose of white wine,
1 Ecodose of water,
Extra virgin olive oil, Salt and pepper,
1 tablespoon chopped parsley
PREPARATION
1 Cut the tentacles of the clean calamari and chop them with the knife. Chop the garlic and onion, put them in a bowl with the calamari tentacles, then add the basil cut into thin strips and the diced tomatoes. Season with a little oil, salt and pepper. Use this mixture to fill the empty and clean pockets of the calamari, then close each one with a toothpick.
2 Heat 2 tablespoons of oil in the open cooker, for 2 minutes. Sauté the calamari on high heat for 3 – 4 minutes, turning them over once. Pour the white wine and let it evaporate, then add the Ecodose of water.
3 Close the lid and cook for 20 minutes after the hiss. Let the steam vent gradually, then open the lid, let the cooking juice thicken a little as needed, then serve with a little chopped parsley.
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