Pan cooked squid stuffed with baby spinach and Grana Padano in tomato sauce

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Pan cooked squid stuffed with baby spinach and Grana Padano in tomato sauce

Details

. Difficulty: Medium . Serves: 4 people . Preparation time: 50 minutes

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

Preparation

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. 
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. 

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