Supplies
- 5 squid tubes
- 4 tablespoons pesto
- 1 onion, diced fine
- 1/2 cup pistachios
- 1/2 teaspoon fennel seeds
- 2 cups spinach, chopped
- 1 cup ricotta
- 1/3 cup Parmesan cheese
- 1 lemon rind
- 2 garlic, minced
- 1 chilli, minced
- 3 eggs
- 3 tablespoons olive oil
Passo a passo
- In a hot to medium pan, add oil then garlic, fennel seeds, onion and chilli and cook till tender.
- Then add spinach and continue to cook till wilted, add pesto, pistachios, lemon rind and juice.
- Take the pan off the stove then fold through ricotta and parmesan cheese.
- Let cool then mix in eggs, season with salt and pepper and start stuffing.
- Remove outer layer of squid skin, stuff about half full and pan fry serve sliced in half.