Squid - traditions of the Northwest

Bringing the Adriatic to the dinner table

Traditional Istrian Stuffed Squid

• 800 g of squid

• 800 g of prosciutto

• 80 g of Pekorelo cheese(or other piquant cow’s milk cheese)

• 2 dl of olive oil

• 1/2 kg of tomatoes

• 1 bunch of parsley

• 200 g ofrice

• 1 small onion

• 6 cloves of garlic

• 2 dlof wine

• 2 bay leaves

• salt and pepper

• 1 tablespoon of flour

• Clean the squid so that their body remains intact, wash them well and dry them. Cut the tentacles into small cubes, cut the prosciutto into small squares and grate the cheese.

• Drizzle 3 tablespoons of olive oil into a pan. Once the oil is hot, saute the chopped onion and add in the diced tentacles. Saute for 1 to 2 minutes, then add in the rice.

• Continue cooking the rice, occasionally adding water, until the rice is completely cooked.

• Remove the mixture from the heat and add in the prosciutto, cheese, chopped parsley and garlic. Mix well to combine.

• Fill each squid with the mixture and roll the stuffed squid in flower. Close the squid using toothpicks to prevent the mixture from spilling out.

• In a new pan, heat 3 tablespoons of olive oil and fry the squid for several minutes on each side until they turn rose colored - remove from heat.

• In the same pan, saute the chopped garlic and parsley and add in 1 peeled and sliced tomato. Once the tomato is cooked through, pour in the wine.

• Add the fried squid into the pan and cover, allowing it to simmer over a low flame for 20 minutes.

• Once the sauce thickens, remove from heat and serve over cooked rice, palenta or Istrian pasta.