People :
Preparation time :
Difficulty:

Easy

Description

Esta publicación está disponible en: es

Ingredients
  • 1 kg. squid
  • 300 gr. minced pork
  • 50 gr. of prunes
  • 30 gr. pine nuts
  • 30 gr. raisins
  • 1 onion
  • 1 leek
  • 1 truffle
  • 1 glass of white wine
Preparation

Saute half a finely chopped onion and half a finely chopped leek. Add the pork, raisins, chopped prunes and pine nuts, and continue to saute. Add salt and pepper. Thoroughly clean the squid and stuff with the meat mixture. Quickly fry on a flat-top grill on both sides with a drizzle of olive oil. When the squid are browned, remove from heat and add the remaining onion and leek to frying pan; saute and add the glass of white wine and beef stock. Add grated truffle and allow to reduce. Serve the sauce with the squid.

Seal up the squid with a toothpick so none of the stuffing comes loose during cooking.A red wine with complex nose and that’s strong on the palate; well balanced and with a touch of glycerol and balsamic and persistent finish. For example Abadal Picapoll 2007 from the winery Masies d'Avinyo, of D. O. Pla de Bages made with the variety Picapoll.

Additional information

People :
Preparation time :
Difficulty:

Easy