Squid with ricotta and spinach stuffing
4 people
45 min
Medium difficulty
Wine pairing
Moscato Giallo Alto Adige DOC
Details
Wine pairing
Moscato Giallo Alto Adige DOC
Clearly in its dry version, Moscato Giallo brings seductive aromas and a cheerful drinking experience. Excellent pairing as the roundness of one marries gracefully with the envelopment of the other.
How to cook it
Pan 45 minutes
Pan 45 minutes
The protagonists
Ingredients
For the squid
- 400g squid
- 200g ricotta
- 100g di raw spinach
- 2 spoonfuls toasted breadcrumbs
- extra virgin olive oil
- pepper and salt to taste
For the tomato bread sauce
- 800g di sieved tomatoes (passata)
- 2 cloves of garlic
- extra virgin olive oil
- 1 pack of Arbi Seafood Mix
- 250g stale bread
- vegetable stock
- fresh basil
- salt, pepper and chilli to taste
Preparation
Method for squid
- Defrost the squid. Meanwhile, wash and chop the raw spinach, reserving a few leaves for the final garnish.
- In a bowl, combine the squid with the ricotta, adding salt and pepper to taste. Fill the squid with the mixture using a piping bag, then secure with a toothpick. Set aside the squid tentacles for use in the tomato sauce.
- Arrange the squid on a baking sheet, drizzle with oil, add breadcrumbs and bake at 200°C (400°F) for about 15-20 minutes.
Method for tomato bread sauce
- Sauté 2 cloves of chopped garlic in a pan with a drizzle of oil, then add the squid tentacles and the Arbi Seafood Mix, following the cooking instructions on the package.
- Now add the sieved tomatoes and stir gently. Meanwhile, toast the stale bread in the oven, to make your bread sauce crispier and more flavourful.
- Once the sieved tomato is cooked, add the toasted bread, roughly crumbled, and add more vegetable stock if necessary.
- Toss everything together until the ingredients are well combined. Season with salt, pepper, and chilli powder, and flavour with basil leaves.
- You can also enjoy this on its own as a special seafood tomato bread soup.
Presentation
- Using two spoons, form quenelles (oval patties about 7-8 cm long) and arrange them on a serving platter. Cover them with the reserved raw spinach leaves and arrange the stuffed squid on top, either whole or sliced as you prefer. Season with a little salt, pepper and a drizzle of oil.