STUFFED SQUID
Monica Copetti
Menù Ingredients
2 squids
100 g mixed seafood (prawns, white fish, squid)
20 g grated Parmigiano Reggiano cheese
Salt and pepper
Makes 2 STUFFED SQUID
Blend the mixed seafood with the squid. Add the Fiokki instant mashed potatoes and the hazelnut pesto to the mixture obtained and season with salt and pepper. Stuff the quid with the filling and close off with a toothpick.
Tips
Cook directly in a non-stick pan for about 15 minutes, browning on both sides.
LOW-TEMPERATURE COOKING TECHNIQUE
Temperature: 80°C
Time: 45 minutes
Regenerate in a non-stick pan with a drizzle of extra virgin olive oil and a little water.
