Ingredients
- 1 kg Amethyst Squid Tubes
- 500 g Mushrooms
- 200 g Homemade fried tomato
- 200 ml white wine
- 1 onion
- 1 green bell pepper
- 3 cloves of garlic
- 1 cooked ham
- 1 slice of bread
- Fresh parsley one bunch
- 1 egg
- Milk
- Wheat flour
- Extra virgin olive oil
- Salt
- Ground black pepper
Preparation:
- Start by cleaning the mushrooms, peel them and chop them. Fry them lightly in a little oil, when they begin to take color, add the parsley and chopped garlic, add salt and pepper and let it cook until the water has evaporated from the mushrooms. Remove from the heat.
- Add the chopped ham, the bread crumbs soaked in milk and drained and the beaten egg, mixing well. Chop some Amethyst Squid and add them to the previous mixture. Fill the rest of the Amethyst Squids with it and close them with a toothpick.
- Dredge the stuffed Amethyst Squids in flour and fry them in oil. Place them on paper towels and set aside. Fry the chopped onion and bell pepper in a little oil. When they begin to brown, add a spoonful of flour, fry and add the wine and the fried tomato.
- Add the squid, carefully so that they do not fall apart, and cook everything together, over low heat, for about 20 minutes or until the squid are done. If necessary, add a little water so that the sauce is not too thick. Now enjoy!
+1
+1
+1
+1
+1
+1
+1
