Poli Museo della Grappa

Poli Grappa Museum

Poli Distillerie

Poli Distillerie

Stuffed squids


Clean the squids thoroughly, wash and leave them to drain. Meanwhile, brown parsley, celery, a small piece of carrot, garlic, basil and chopped ham in butter and a little oil in a saucepan.
Add a tablespoon of Marsala and pour the aged Grappa.
Cook the mixture, sieve it and place it in a bowl. Add the soaked bread crumbs, egg, Parmesan cheese, salt and pepper.
At this point take the squids and stuff them with the mixture.
Place another piece of butter and oil in a saucepan, sauté some parsley, another piece of carrot and a bit of celery, all finely chopped. Place also the squid in the pan and pour some white wine on it.
Let it dry a little bit and add the pulp of the peeled and squeezed tomatoes. Season with salt and pepper and roast in a hot oven for about 40 minutes until the squids are compact.

Recommended Grappa:
Poli Cleopatra Prosecco Oro

  • Ingredients:

    700 g squids
    1 knob of butter
    Half glass of olive oil
    1 sprig of parsley
    1 rib of celery
    1 small carrot
    1 clove of garlic
    Few basil leaves
    100 g raw ham
    1 tablespoon Marsala
    1 shot aged Grappa
    Soaked bread crumbs in milk
    2 whole eggs
    30 g grated Parmesan cheese
    Half glass dry white  wine
    300 g ripe tomatoes
    Salt q.s.
    Pepper q.s.

  • Author:
    • Ernesto Mombello
  • Typology:
    • Second courses
  • Preparation time:
    • 75 Minutes
  • Notes: