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| Ingredients for 6 people: |
Full squids |
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| 1 kgs. of squids | Clean, wash and dry the squids. In a saucepan with 1/2 glass of oil make to brown a minced clove of garlic, the crumbled cayenna pepper and the tentacles of the squids cut into bits. Pour the wine and fairies to evaporate. Add the boned and cut olives, the capers, the parsley, 250 gs. of tomatoes and, after some minutes, three spoons of bread crumb. Amalgamate, remove the saucepan from the fire, and with this mixture filled the squids and close them with toothpicks. In another saucepan with the remainder oil make to brown the other clove of garlic, add the rest of the tomatoes, season with salt and pepper and mix. Place the full squids and make to cook to very low fire | ||||
| 1 glass of oil | |||||
| 100 gs. of black olives | |||||
| 2 cloves of garlic | |||||
| 1/2 glass of red wine | |||||
| 1 spoon of capers | |||||
| 500 gs. of tomatoes | |||||
| minced parsley | |||||
| 1/2 of cayenna pepper | |||||
| bread crumb | |||||
| salt and pepper | |||||
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back to fish plates | ||||
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Realization by RomamoR - All rights reserved |
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| fg |
Prohibited the partial reproduction also |
sg |
