New recipe for stuffed squid, cooking school continues to give, tricks and secrets for creating sensational dishes!

And now … LIGHT THE FIRES!

INGREDIENTS:

- 4 medium sized squid

- 8 slices of bread without crust

- 16 capers

- 4 anchovy fillets in oil

- Garlic

- Parsley

- 1 egg

- 60 g of sharp provolone

- White wine

- A glass of milk

- Salt and pepper to taste

-Extra virgin olive oil to taste

WEAR THE APRON,WASH YOUR HANDS, BEGIN!

Remove the fins and toss the squid quickly in a pan with garlic, capers and anchovies.
Sprinkle the crumb of the bread with milk and a little water squeeze
and dress with the fins of squid, egg, cheese, parsley, salt and pepper.
Fill the squid for three quarters and fix the tentacles with a toothpick.
Cook the squid for two minutes in a pan with olive oil and garlic, deglaze with the wine and continue cooking covered for another two minutes at the most,
Remove the clams from the pan and pull the sauce with a drizzle of extra virgin olive oil.

You can accompany the dish with spinach ,
you heat a pan on the fire, when it is hot, put a little drop of oil and put the spinach, salt and cook over a very short distance from the fire.

Et voila … a memorable dish!