Summary

Ingredients

• 4 squid (s) tubes, cleaned (possibly frozen)

For the filling:

• 250 g crab meat
• 1 egg (s)
• 0.5 ½ bunch parsley, chopped
• 1 clove garlic
• 0.5 ½ lime (s), (juice)
• 1 roll, soaked, squeezed
• 125 g ricotta
• 2 tablespoon pine nuts, roasted
• Olive oil, for frying
• 100 ml vermouth, (Noilly Prat)
• 250 ml fish stock
• 1 packet tomato puree, (Parmalat)

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Instructions

1. If you use frozen tubes, you have to let them thaw slowly, preferably in the refrigerator overnight.
2. Prepare a smooth filling from the filling ingredients, put it in a plastic bag and use it to fill the prepared, cleaned squid tubes. Fix with a toothpick (or similar) at both ends.
3. Heat the olive oil and fry the tubes, they should take off some color. Deglaze with the Noilly Prat, allow to cook almost completely.
4. Then add the pureed tomatoes and the fish stock. Any remains of the filling can also be added to the sauce. Let everything stew over a low heat for approx. 60 minutes.
5. Serve with rice.