Stuffed flying squid is a classic Versilian dish that combines selected ingredients from the Tyrrhenian coast. This delicious squid specialty calls for fragrant herbs, harvested inland. A bit larger than a squid, flying squids have firmer flesh and a strong, slightly wild taste. The flying squid is available year round. Given the consistency of its flesh, this variety of squid is highly suitable to be enjoyed in stews or sauces, rather than grilled.
- 6 flying squids
- 1 clove of garlic
- 1 sprig of parsley
- Herbs and spices
- 1 glass of white wine
- 1 egg
- Tuscan bread crumbs
- 1 glass of milk
- 50 grams grated parmesan cheese
- 1 cup tomato pulp
- Extra-virgin olive oil
Clean the flying squid, immediately separating its sacks from its tentacles.
In a bowl, beat the egg and add it to the bread soaked in milk. Next, add the parmesan cheese and half of the squid chucks that you’ve previously cut into small pieces. Add chopped parsley to the mix, along with chopped, sautéed herbs.
Mix everything together and stuff the squid with the filling.
Tie up the opening with a needle and thread or insert two tooth-picks to keep the stuffing from coming out. In a saucepan, sauté a little oil, salt, a clove of garlic and the remaining diced squid pieces.
Place the stuffed squid in the pan and brown, adding a little bit of wine. Next, add the tomato pulp and cook the stuffed squid on low heat for 20 minutes. Pierce it with a fork to avoid breaking its sacks.
Once cooked, the squid can be cut into slices and served on a tray, either hot or lukewarm.