Breaded Squid with Parmesan
Serves 2-4. Prep 20 min, cook 15 min, total 35 min.
⏱️ Prep: 20 min🍳 Cook: 15 min
Ingredients
| 4 | squid | |
| 1 tbsp | 15 ml | olive oil |
| 1 stalk | spring onion | |
| 1 clove | garlic clove | |
| 1 tea-cup | spinach, cleaned and chopped | |
| 1 tsp | 5 ml | fresh thyme |
| 200 g | ricotta cheese (or cream cheese) | |
| 2 tbsp | 30 ml | breadcrumbs |
| 2 tbsp | 30 ml | kashkaval or parmesan |
| 2 tbsp | 30 ml | parsley |
| 1 tsp | 5 ml | lemon zest |
| 1 tsp | 5 ml | lemon juice |
| 2-3 plus 1 white | eggs | |
| — | salt | |
| — | black pepper | |
| — | flour, for breading | |
| — | breadcrumbs (galette), for breading |
Instructions
- Clean the squid, separating and cutting the tentacles. Heat the olive oil and saute the spring onion, garlic and spinach until softened, then leave them to cool.
- Mix the ricotta with the spinach, thyme, breadcrumbs, parsley, lemon zest and 1 egg white. Add salt and pepper to taste and stuff the squid with the mixture. The filling should be half-full. Close the squid with toothpicks so the mixture does not leak out.
- Beat 2 eggs and 1 yolk for the breading and heat oil in a deep pan. Roll each squid first in flour, then in egg, and then in breadcrumbs (galette). Fry them on both sides until an appetizing golden color.