Wandering through the fish market, I found the squid "giant" and I thought it was perfect to do fillings, and, given the size, also had a nice scenic ...
Ingredients for 4: - 4 giant squid
- 2 packages of Philadelphia Grand
- 500 g small shrimp peeled down
- 8
potatoes - salt
- laurel
qb - qb
rosemary - sage to taste
-
oregano to taste - garlic
taste - parsley
-
extra virgin olive oil - a glass of white wine
First wash and dry with paper towels squid. Prepare a mixture with salt, bay leaves, rosemary, sage, garlic and parsley. In a small bowl, mix the shrimp with Philadelphia, and with the help of a pastry bag, Fill the squid, taking care not to get to the ridge, as in cottira retire, and you can cause the leakage of the filling.
Peel the potatoes, wash and pat dry with paper towels, then with the aid of a mandolin, cut rondelline thickness of about 5 mm.
Preheat the oven to 200 degrees.
Arrange the squid in a baking dish, toss with oil and sprinkle with the chopped previously prepared and then, bake for 20 minutes.
Arrange the potatoes in a baking pan, and season with remaining oil and chopped, sprinkle with wine, and also bake at 200 degrees for 20 minutes. When
squid and potatoes are cooked, arrange them in the pot, and serve hot.
We like to accompany the dish with a new red, white or a sweet such as Muller Thurgau
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