No waste! Makanai Dojo (MAKANAI DOUJYOU) Time required : 13minutes
詰め物(ヤリイカの詰め物)|小倉知巳のイタリアンプロ養成講座さんのレシピ書き起こし
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Ingredients
- Spear squid : 3 cups (300g)
- オリーブ : 30g
- ケイパー : 15g
- アンチョビ : 適量
- ニンニク : 1片
- イタリアンパセリ : 適量
- パルミジャーノパウダー : 適量
- パン粉 : 30g
- トマトソース : 適量
- オリーブオイル : 適量
- 白ワイン : 適量
- 塩 : 適量
Time required
30minutes
Procedure
-
1)
Do the preparations
03:18
Cut the squid tentacles into small pieces.
Add olive oil to a frying pan and fry the squid tentacles.
Add the squid tentacles to the breadcrumbs in a bowl.
Heat the white wine in a frying pan and pour into a bowl.
Add the chopped garlic, parsley, chopped anchovies, chopped capers, and chopped olives to a bowl.
Add the Parmesan powder and mix. -
2)
pack
08:06
Stuff 1 into the body of the squid.
Secure with a toothpick. -
3)
bake
09:59
Add olive oil to a frying pan.
Add 2, sprinkle salt, cover and cook.
Flip and cook again.
Once browned, remove to a cutting board and cut into bite-sized pieces.
Serve on a plate. -
4)
ソースを作る
12:54
フライパンにトマトソースを入れて混ぜる。
-
5)
仕上げる
13:18
4を3にかける。
オリーブオイル(分量外)をかけて完成。
Point
- Use small garlic cloves.
・The spear squid used is cleaned.
Use raw garlic.
・We use green olives, but black ones can also be used.
・You can also add egg whites or chopped boiled eggs to step 1.
- You can finish by sprinkling some Italian parsley on top if you like.
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