Venetian stuffed squids with green pesto

• Seafood

  • 4 Squids, medium-size

• Produce

  • 1 clove Garlic
  • 3 cup Parsley, fresh

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 1 pinch Pepper
  • 1 pinch Salt
  • 1 Salt and pepper

• Oils & Vinegars

  • 4 1/3 tbsp Olive oil, Extra Virgin

• Bread & Baked Goods

  • 100 g Bread

• Dairy

  • 4 tbsp Parmesan, grated

• Beer, Wine & Liquor

  • 50 ml White wine

Found on zairazarotti.com

Ingredients

• 4 medium-size squids
• 1 cup fresh parsley
• 1 egg
• 100 g grated bread
• 3 tbsp grated Parmesan cheese
• 1 clove of garlic
• 50 ml white wine
• Salt and pepper as needed
• 1 tbsp extra-virgin olive oil
• 2 cups fresh parsley
• 50 ml extra-virgin olive oil
• 1 tbsp grated Parmesan
• 1 pinch of salt
• 1 pinch of pepper

Directions

• Cleaning the squids is quite easy. I found a detailed guide at Food52 which you can follow: food52.com/blog/7003-how-to-clean-squid. For this recipe you only need to clean the squids from their entrails and external skin, because you will use all other parts. So, when you cut off the head and tentacles from the main body, put them aside.
• Once you’ve cleaned the squids, let them drip so they will look like some small bags to be filled.
• Prepare the filling in a bowl by chopping fresh parsley with garlic, adding Parmesan cheese and grated bread.
• Add the whole egg and mix everything with a fork, savoring it with a pinch of salt and a pinch of pepper.
• Cut the heads and tentacles you have put aside into thin slices and add to the filling, which should not be too soft (add some more grated bread to harden it, if needed).
• Using a long spoon, fill the squids with the mixture, pushing it down to the very bottom with the spoon, stopping just two fingers from the top. The squids must be only ¾ full, otherwise they will shrink and explode while cooking. Close each squid with a toothpick.
• Drop 1 tbsp of extra-virgin olive oil in a non-stick pan and cook the squids rapidly at medium heat, until they obtain a golden hue. Drop some wine and let it evaporate, close the lid and cook them for 15/20 minutes, turning them around once in a while.
• Avoid cooking them more than necessary, otherwise they will harden.
• Serve hot, cut into slices, with green pesto.
• Place the fresh leaves of parsley (after drying them from the water you used to wash them), extra-virgin olive oil, Parmesan, salt and pepper in a food processor and mince quickly until you obtain a fluid mixture. If you don’t eat it right away, cover it with a lid and store it in the fridge.