Squid with Parmigiano Reggiano Cheese

  • Difficoltà


  • Stagionatura

    24 months

  • 8 squids
  • For Stuffing:
  • 2 shallots
  • 50 g dry cured ham
  • the boiled squid tentacles
  • 300 g Parmigiano Reggiano cheese
  • 25 g breadcrumbs
  • 1/2 onion
  • white wine
  • extra-virgin olive oil
  • salt and pepper
  • For Side Dish:
  • 1 carrot
  • 1 courgette
  • 1 leek
  • 1 celery stalk
  • 1/2 onion
  • capers
  • white wine
  • 1/2 glass of fish broth
  • salt and pepper

Prepare the stuffing by sautéing the shallot and the boiled squid tentacles. As soon as they brown, add the white wine, the Parmigiano Reggiano cheese, salt, the half onion and the breadcrumbs. Cook for a few minutes and mix in a blender.
Boil the squid for two minutes in salted water, drain and fill with the previously prepared stuffing. Separately, sauté the finely sliced vegetables in olive oil by adding fish broth then cook for five minutes.
Add salt and pepper to taste, and serve with a drizzle of olive oil. Arrange the stuffed squid and the vegetables on a serving platter.