The recipes I bring to you today highlight all the sweetness of the seasonal flavors through squid as the main ingredient. In addition, all three recipes feature stuffed squid, and we all know that whatever is stuffed – from peppers, cabbage, meat or sweet dough – is always delicious and makes everyone happy.
Squid A la Forest
Fill the squid with a mixture of chopped squid tentacles and squid heads, and mushrooms, if you like them (you can use dried one), bread crumbs, parsley, salt, pepper and a little of Istrian olive oil. Fry the stuffed squids on both sides on a mixture of olive oil and butter, and when they get a nice color, add salt, deglaze with white wine and simmer briefly. Serve on creamy polenta with a slightly more robust Malvasia that will pair well with the flavors of the sea and the forest.
Squid with Prosciutto
Fill the squid bodies with an al dente risotto containing butter, olive oil, onion, garlic, parsley, chopped tentacles and chopped Istrian prosciutto, which you have cooked in a small amount of white wine and water. Treat rice as if it were your true love, and handle it with great care, so it does not break. Fill the squid, close them with toothpicks, then roll them in flour and fry in hot oil on both sides. Remove them from the pan in which you can proceed to make a thicker sauce from tomatoes and white wine, into which, after the wine has boiled, you can add the squid. Cover and simmer over low heat for about twenty minutes. Serve with cooked rice with butter and again, with a stronger Malvasia or even a Rosé, which will sing in your mouth due to the prosciutto in the squid.
Squid and Boškarin with Truffles
Fill dried squid with a mixture of sautéed squid tentacles, minced Boškarin beef, onion, salt, pepper and black truffles. Close with toothpicks, grease them with olive oil and prepare in a grill pan. Serve with boiled potatoes and drizzle with olive oil with lemon rind, chopped garlic and parsley. With this recipe, I would serve a delicious Teran of fuller flavor.
