Stuffed squid

Name: Stuffed squid
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 2 discs Toastbrot (á 30 g); 40 g Pine nuts; 2 Garlic cloves; 1 small onion; 1 collar Basil; 200 g mixed minced meat; 1 egg (size M); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 (200 g each) cleaned squid tubes; 2 TABLESPOONS Olive oil; 300 ml Vegetable broth (instant); 100 ml dry red wine; 1 Tomato; 1 TEASPOON Cornstarch; 30 g Raisins; 7-10 Tbsp wooden sticks

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

2 discs Toastbrot (á 30 g)
40 g Pine nuts
2 Garlic cloves
1 small onion
1 collar Basil
200 g mixed minced meat
1 egg (size M)
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 (200 g each) cleaned squid tubes
2 TABLESPOONS Olive oil
300 ml Vegetable broth (instant)
100 ml dry red wine
1 Tomato
1 TEASPOON Cornstarch
30 g Raisins
7-10 Tbsp wooden sticks

Directions

1
Soak toast in cold water. Meanwhile, roast pine nuts in a pan without fat until golden brown. Peel garlic and onion. Chop the onion finely. Chop garlic finely. Wash basil, dab dry and chop leaves, except some for garnishing, from the stalks and chop coarsely.
2
Squeeze the bread. Knead bread, minced meat, egg and basil. Season with salt and pepper. Wash squid tubes, dab dry and fill with the prepared mixture. Fill with wooden sticks. Heat olive oil in a pan.
3
Fry the squid in it until golden brown all around. Place in an ovenproof dish, pour in broth and wine. Cook in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 30 minutes.
4
Clean, wash and quarter the tomato. Cut out the core and finely dice the flesh. Remove the squid tubes and keep warm. Boil up the stock. Stir the starch with cold water until smooth and thicken the stock, bring to the boil briefly and season to taste.
5
Add raisins and pine nuts. Cut the squid tubes into slices. Drizzle with some sauce and garnish with the remaining basil and diced tomatoes. Add the rest of the sauce.