How Much Is A Fred Perry Cardigan?

TUESDAY OF THE FISH '















know the photo is creepy! they are not already a witch .... then when I'm in a hurry because the dish is on the table ready to be eaten .... not my fault! :-(
however the recipe is really tasty: it is

Stuffed Squid stewed, SERVED WITH POLENTA *

4 servings

fresh squid 10-12
onion 1 / 2
dry white wine 1 / 2 cup extra virgin olive oil
qb
breadcrumbs
6 tablespoons Parmesan cheese 4 tablespoons
1 whole egg
salt and pepper to taste
chopped basil 1 tablespoon tomato puree
300 gr

* dumpling that right in the picture is a bit 'of filling that was not in the pockets, so I cooked on my own ...

peel and clean the squid, set aside. Chop the tentacles and wings, and brown them briefly in a pan with olive oil and half the expected onion, finely chopped. sprinkle with a little 'wine, then turn off and cool.

in a bowl, combine the tentacles, bread crumbs, cheese, basil, salt and pepper and tie it all together with the egg. if dough becomes too dry, soften with an egg white, or a little water.
Rimpar bags with the mixture of squid up to 3 / 4, close with a toothpick inserted by way of stitching ...

fry the remaining onion, chopped fine with the extra virgin olive oil, add the stuffed squid, brown on both sides and then deglaze with the wine. add the tomato puree, salt and pepper to taste, finish cooking over low heat with the lid, for about 30 minutes.
if the sauce dries too thin with a little hot water.

for polenta, I used the flash .... after it is made, I poured hot in a round mold (I had to silicon) level the surface, and once I've cooled upside down on a cutting board, cut into wedges and grilled.