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    Pan cooked squid stuffed with baby spinach and Grana Padano in tomato sauce
    Difficulty
    Group 393Medium
    		Preparation
    T450 min
    		Servings for
    Group 3824 people
    totani ripieni p

    Ingredients

    8 squid
    800 g fresh baby spinach
    100 g Grana Padano
    400 g tomato purée
    2 eggs
    2 garlic cloves
    Parsley
    Breadcrumbs
    Extra virgin olive oil
    Salt & pepper

    Grana PadanoFish

    Preparation

    STEP 1

    Clean the squid and roughly chop the tentacles. In a saucepan, heat a drizzle of extra virgin olive oil with a clove of garlic, add the fresh baby spinach and the chopped tentacles and cook for a few minutes, until soft. Squeeze the water out of the spinach mixture, chop with a knife and put in a bowl. Add the finely grated Grana Padano, a few tablespoons of breadcrumbs, the eggs, salt and pepper, and mix well.

    STEP 2

    Fill ⅔ of each squid with the Grana Padano and spinach filling and use a skewer to close them. In a non-stick pan, heat a drizzle of olive oil with a clove of garlic, add the stuffed squid and brown on each side. Add the tomato purée, a few leaves of parsley, season with salt and pepper, and cook for 30 minutes over gentle heat, adding a ladleful or more of hot water, if necessary.

    STEP 3

    Serve the squid sliced with the tomato sauce and fresh parsley leaves.

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