Stuffed squids

Taken from: 'Il ricettario del Friuli Venezia Giulia'

Region: Friuli-Venezia Giulia

Difficulty: Easy

Doses: for 4 people

Ingredients

600 g fairly large squid,

200 g peas (frozen),

3 eggs,

500 g tomato puree in a jar,

3 tablespoons olive oil,

80 g grated Parmesan cheese,

20 g of breadcrumbs,

3 cloves of garlic,

salt,

pepper.

Introduction

As soon as the squid is fished it is transparent and with the passage of time the coat becomes opaque and gradually the skin tends to come off: but it is the right time to cook it (when it is too cool in fact it needs to be matured). The squid is a cephalopod mollusc with elongated fusiform body.

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