Stuffed Squid In Tomato Sauce with Tomato Puree
A tempting and tasty quid in tomato sauce recipe by Silvia Colloca
Made with Tomato puree
Mutti® Tomato Puree (Passata) is sun-ripened 100% Italian tomatoes transformed into sweet velvety puree with just a touch of Mediterranean sea salt. After eliminating the skin and seeds, the tomatoes are pureed to achieve a smooth, luxurious texture while maintaining their bright red color and naturally sweet flavor. Fantastic in marinara sauce, tomato soup, or even a Bloody Mary.
1h (COOK TIME: 1h)
Medium
4 people
Ingredients
-
3.5
g
breadcrumbs
-
1
handful
of flat-leaf parsley, roughly chopped
(chopped)
-
1
clove
garlic finely chopped
-
2
eggs
-
1/2
chilli
(thinly sliced)
-
1-2
tsp
salt flakes
-
1
handful
small baby capers in salt
( well washed and roughly chopped)
-
4
anchovy fillets
(chopped)
-
4
tubes
medium squid
-
2
tbsp
extra virgin olive oil
sauce
-
2
tbsp
extra-virgin olive oil
-
1
clove
garlic
(thinly sliced)
-
2
tbsp
of finely chopped parsley stalks
-
1/2
chili
(thinly sliced)
-
150
ml
of white wine
-
24.5
oz
Mutti® Tomato Puree (Passata)
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Stuffed Squid In Tomato Sauce with Tomato Puree: Method
- For the stuffed squid in tomato sauce, combine the breadcrumbs, parsley, garlic, eggs, chilli, 2 tablespoons of extra-virgin olive oil, salt, capers and anchovies in a large bowl. Loosely spoon the filling into the tubes. Secure the filling with toothpicks and set aside.
- Heat the remaining olive oil in a large deep-sided saucepan over medium heat and gently cook the garlic, parsley stalks and chilli for 1–2 minutes. Add the stuffed squid and brown on both sides, then pour in the wine and let it bubble away for 1–2 minutes or until the alcohol has evaporated.
- Add Mutti® Tomato Puree (Passata) and 1 cup of water and bring to the boil, then reduce the heat to low. Cover with a lid and simmer gently for 25–30 minutes, stirring occasionally. Taste for salt and adjust accordingly.
- Serve stuffed squid in tomato sauce with soft polenta or crusty bread.