Aeolian stuffed squid. I am so glad ( and my husband even more) that we discovered this little restaurant in the heart of the island of Vulcano where we tasted this stuffed squid for the first time. A wonderful explosion of flavours, fond memories of warm Sicilian evenings with a chilled glass of white wine.
Ingredients:
- 4 squid ( M/S).
- 2 eggs ( 1 boiled).
- 1 clove of garlic.
- 1 small onion.
- 1 glass of passito ( sweet Sicilian wine ).
- 2tbsp of raisins ( soaked in passito wine).
- 2 tbsp pine nuts.
- 2tbs parmigiano cheese.
- 3tbs breadcrumbs.
- 1tbsp fresh parsley.
- Some salt and pepper.
Clean the squid, chop the tentacles. Warm a bit of oil in a frying pan, chop the onion and garlic add the tentacles and raisins cook for more or less 5 minutes ( until soft) when done chop everything together with the boiled egg, Parmesan, parsley salt and pepper. In an other pan toast the breadcrumbs and pine nuts, mix the tentacles and raisins together with the breadcrumbs and pine nuts add an egg and knead everything together. Fill the squid with the stuffing and close them with toothpicks. Put the squid in a pan with some butter and oil roast them on all sides deglaze with the passito wine, let them simmer for 20 minutes. Done ! This taste like holiday for me ! Buon appetito !
Zia Tata’s kitchen 