Italian stuffed squid from Luana Belmondo
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- 12 whole fresh squid with a body 10 to 12 cm in length (cleaned)
- For the stuffing:
- 1 kg small mussels, cooked and shelled
- 3 desalted salted anchovy fillets
- 3 slices of bresaola
- 1 tbsp freshly grated phourssan cheese
- 2 shallots, chopped
- 1 small bunch of chopped flat-leaf parsley
- 100g spinach leaves
- 100 g shelled and plain pistachios
- For the sauce:
- 800g tomato pulp
- 3 slices of chopped pancetta
- 1 chopped onion
- Olive oil
Preparation 30 mins
The sauce: brown the onion and the pancetta in a sauté pan with a little olive oil, then add the tomato pulp, the oregano, a small glass of water and simmer for 20 minutes covered.
Carve an onion
Meanwhile, the squid: coarsely mix the anchovies, the bresaola, the parsley, the shallots, the pistachios with the phourssan.
Coarsely chop the tentacles, fins and spinach leaves with a knife.
Combine all these ingredients in a salad bowl. Add the whole mussels and toss with a drizzle of olive oil. Pepper without salt.
Turn the bodies of the squids and fill them with the previous mixture to 1 cm from the edge (make a few incisions on the flesh or not).
Sear them in a frying pan with a little olive oil and slip them into the sauce. Cook for another 20 minutes uncovered so that the sauce reduces. Arrange everything on a serving platter. Sprinkle with chopped parsley and serve.
For this Italian Stuffed Squid recipe from Luana Belmondo, you can count on 30 minutes of preparation. For more on the foods in this fish recipe, head over to our food guide here.