Cut the tentacles of the squid into small pieces. Remove the skin from the tomatoes, remove the seeds and dice. Finely chop the shallot, green onion and kitchen herbs. Finely pluck the bread crumbs.
Mix the bread with the young onion, the herbs, the chopped squid pieces, half of the diced tomatoes, the egg and the pecorino. Season the mixture with salt and freshly ground pepper.
Brush the inside of the squid with olive oil, season with a tiny bit of salt and fill with the stuffing. In a saucepan with a little bit of olive oil, sauté the shallot and add the remaining tomatoes. Sauté briefly, add the stuffed squids and cook with the lid closed in the oven at 220 °C for about 20 minutes.
It goes very well with the ital. Greco di Tufo wine from the Campania region.
Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have everything ready!
Related Recipes:
Vinagrete De Polvo (Squid Appetizer)For vinagrete de polvo, “wash” small squid ready to cook first with water, then with lime juice...
Squid Salad Yam Plaah MuekQuarter squid tubes lengthwise and score crosswise from one side. Later cut into 1 cm wide and 2 cm long...
Seafood PaellaPeel and chop the onion and garlic. Halve the bell pepper, remove the core and cut the flesh into lozenges...
Lamb Fillets Roasted in Herb Crumbs on PolentaLamb fillets roasted in herb crumbs on stirred polenta with shallot vinaigrette. Season the lamb fillets well...
Special OmeletRemove the peel from the shallot and cut into small pieces. Cut the tomatoes at the stem, put them briefly...
Pasta with Oven VegetablesRemove the stem of the zucchetti and cut the fruit unpeeled into quarters lengthwise, then cut pieces about...
Stuffed Kohlrabi with BulgurRemove the skin from kohlrabi, carefully hollow out with a Parisien corer and kohlrabi, soften in salted...
Herbed Redfish Fillet in Foil with Wild RicePreparation redfish: Mix kitchen herbs with orange juice, juice of one lemon, -liquid butter and sea salt...
Poultry Meat with Basil SaucePrepare the carrot, leek and celery and cut into very small cubes (brunoise), of which you will need 50 g...
Pepper Turbot with Caramelized Paradeiser and Citrusb1. about a quarter of the pomelo thickly remove the peel and give away 6 fillets. Cut the fillets lengthwise...