Pan cooked squid stuffed with baby spinach and Grana Padano in tomato sauce
. Difficulty: Medium
. Serves: 4 people
. Preparation time: 50 minutes
800 g fresh baby spinach
100 g Grana Padano
400 g tomato purée
2 garlic cloves
Extra virgin olive oil
Salt & pepper
PreparationClean 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.
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. Serve the squid sliced with the tomato sauce and fresh parsley leaves.