Ladies In Corsettsand Stockings

SQUID AND STUFFED POTATOES, BAKED SHRIMP AL

"The dry c 'the patane"

for 4:

8 large squid, cleaned already
4
medium potatoes 8 slices of bread, or stale bread

milk 1 egg
a clove of garlic
parsley 3 tomatoes peeled


parmesan extra virgin olive oil
oil salt, pepper

Combine in a bowl and soaked bread crumbs with a little milk, parsley and garlic.
Season with salt and pepper, and add a good handful of grated parmesan.
I prefer putting the cheese ....
Putting it all together with the egg, and form a dough.
If it is too dry, add a little milk.
If it was too soft, add more bread.
Rinse the cuttlefish, drain and fill with the mixture of bread and egg.
Close the opening with a couple of toothpicks, and place the squid in a baking dish, greased with olive oil.
Cover with potatoes peeled and sliced. Season still
with garlic and parsley chopped, peeled tomatoes into pieces, a little oil, salt and pepper. And one more outlet
parmesan.
Add water to halfway up the pan.
Bake in preheated oven at 220 ° for about an hour.
The last 5 minutes, move the pan under the grill to form the crunchy crust on the potatoes.
Serve hot, with potatoes.

Someone also added capers in this recipe. My mom taught me not to do it, not to spoil the taste of squid ...