🍽️ Squid stuffed with fennel and bread mix

Name: Squid stuffed with fennel and bread mix
Total time: 30 min
Yield: 4 servings
Ingredients: 1 bulb fennel; 1 tsp lemon juice; 3 tbsp freshly grated parmesan; 120 g white bread (crusts removed); 4 tbsp chopped parsley; 1 tsp chopped rosemary; 1 egg; sea salt; pepper (from the mill); 10 calamari (kitchen-ready); 2 tbsp olive oil; 200 ml dry white wine; 100 ml vegetable broth

320 kcal · 30 min · 4 servings

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Ingredients

1 bulb fennel
1 tsp lemon juice
3 tbsp freshly grated parmesan
120 g white bread (crusts removed)
4 tbsp chopped parsley
1 tsp chopped rosemary
1 egg
sea salt
pepper (from the mill)
10 calamari (kitchen-ready)
2 tbsp olive oil
200 ml dry white wine
100 ml vegetable broth

Instructions

1. Remove the hard parts of the fennel and grate the flesh coarsely.
2. Mix the grated fennel with the lemon juice and the grated Parmesan.
3. Crumble the white bread into small pieces.
4. Add the bread pieces, the chopped parsley, the chopped rosemary, and the egg to the fennel mixture.
5. Season the filling generously with salt and pepper and mix everything well.
6. Clean the squid and carefully remove the skin.
7. Remove the fins and the two long tentacles.
8. Wash the squid bodies and pat them dry with a kitchen towel.
9. Fill the squid bodies with the stuffing using a piping bag.
10. Securely close the opening of each squid with a toothpick.
11. Heat the oil in a large pan.
12. Sear the stuffed squid briefly in the hot oil.
13. Deglaze the pan with the white wine.
14. Pour in the broth.
15. Simmer the squid on low heat for 5 to 6 minutes in the covered pan.
16. Sprinkle the remaining fresh parsley over the finished squid.
17. Finally, season the dish to taste with salt and pepper.
18. Serve the squid with a colorful vegetable salad.

Nutrition per serving

kcal: 320
Protein: 28 g · Fett/Fat: 10 g · Carbs: 20 g