Calamari stuffed with stewed in white

PROCEEDINGS

Peel 4 tomatoes and diced them. Place in a bowl the breadcrumbs, the finely chopped parsley, the capers and chopped, tomatoes, Parmesan and pecorino. Mix everything with the oil until the mixture is soft and grainy. Wash the squid and stuff them with the mixture leaving 2 cm from the edge and close it with a toothpick.

Put into a casserole a little olive oil and sauté the squid and their tails so that dorino from all sides. Add the garlic, finely chopped, the remaining chopped tomatoes and a little more’ chopped parsley. Add half a cup of hot water and add salt and pepper to taste. Cook covered for 20 minutes, stirring every so often and being careful not to break them. If it comes out a little bit’ stuffing no worries, the sauce will be tastier.

For the diced potatoes and Zucchini, Peel the potatoes and lightly sand the zucchini. Cut the potatoes into thick slices half a centimeter, then into sticks and finally and very small cubes. Cut the same way the zucchini. Place in a pan a little oil and butter and let them melt, then add the potatoes, Add salt and sauté over high heat until evenly browned. Set aside. In the same pan to blast the brunoise of Zucchini for a minute, must remain crunchy. Add salt and put together with potatoes, combining fresh basil.

Serve warm or cold also squid, cut into slices with their tails and hot sauce, accompanied by the brunoise of Zucchini and potatoes.

THE PAIRING: A fragrant white of Umbria is recommended for this dish. We chose the “Noble Hill", a Grechetto di Todi superiore Doc, produced by basement Tudernum: with aromas of fruit, honey and caramel, with good acidity and with a hint of almond.