recipe for a tender and tasty second course

Add the breadcrumbs25.

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Step 26

Mix all the ingredients well26.

Step 27

Fill the squid with a teaspoon or use a piping bag27.

Step 28

Close the squid with wooden toothpicks and blanch them over high heat for one minute in the same pan in which you cooked the zucchini28.

Step 29

Turn them over and brown the other side as well29.

Step 30

Deglaze with the white winethirty.

Step 31

As soon as the wine has evaporated, pour in a glass of water and cook for 10 minutes31.

Step 32

Add the cherry tomatoes cut into quarters and continue cooking for another 15 minutes32. Season with salt.

Step 33

Arrange and serve33.

Storage
Amalfi-style stuffed squid can be stored in the refrigerator, in a special airtight container, for 1 to 2ingredients:

6 Squid

2 potatoes

1 zucchini

Grated pecorino

1 tablespoon

Breadcrumbs

1 tablespoon

15 cherry tomatoes

Black olives

qb

capers

qb

Parsley

1 bunch

1/2 glass

Extra virgin olive oil

qb

Sale

qb

Amalfitana stuffed squid is a delicious second course of fish typical of Amalfi and its surroundings. It is a dish with typically Mediterranean flavors, in which the delicate filling based on potatoes and zucchini contrasts with the stronger and more decisive taste of squid, one of the most appreciated and versatile molluscs in the cuisine. Once stuffed, they are cooked in a pan with a fresh cherry tomato sauce, for a succulent and very tender final result, to be completed with a few slices of fresh bread for the essential turnover.

Easy to make, Amalfi stuffed squid are perfect for an everyday family lunch, but also for a special or festive occasion. For an optimal result, it is important to choose very fresh squid and to clean them properly: it will be necessary to remove the central spine and the tooth, which is located in the center of the tentacles, trying to leave the bag intact, so that it adapts perfectly to the filling. Avoid overstuffing the squid: the risk is that the filling leaks during cooking.

Cooking must be done over a low heat and respecting the right times: this way the delicate consistency of the molluscs will not be compromised and they will not be gummy on the palate. The squid sauce can be used to season the pasta, so as to have a first course and a second course with the same preparation. You can use fresh cherry tomatoes or canned dates, if they are not in season. If you like, you can flavor the filling with grated lemon zest and aromatic herbs, such as lemon thyme or chives.
How to prepare Amalfi stuffed squid