Summary

Ingredients

• 800 g squid tube (s) (calamari tubes, U5), frozen
• 500 g salsiccia or raw sausae
• 300 g spinach leaves
• 2 onions)
• 2 carrot (s)
• 1 egg (s)
• breadcrumbs
• 3 cans pizza tomatoes
• salt and pepper
• 1 bunch parsley or dried parsley
• olive oil

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Instructions

1. You will also need baking paper, aluminum foil and toothpicks.
2. Wash the thawed calamari tubes and clean the inside, then score with a knife and slowly remove the skin. Rub the tubes dry with kitchen paper and set aside.
3. Chop the onions. Sauté a small part of it with the spinach leaves and add salt and pepper.
4. Remove the salsiccia or conventional raw sausage from the skin and place in a bowl. Cut the carrots into small cubes and add them too. Mix the spinach with the mixture, add salt, pepper, egg, parsley and breadcrumbs and mix everything well until you get a nice meat batter.
5. Fill the calamari tubes with the meat and vegetable mixture. There should be about a finger`s breadth at the top. Then close with a toothpick.
6. For the tomato sauce, sauté the remaining onions in olive oil and add the tomatoes. Fill one of the cans with water and add this, then season and cook for about 20 minutes.
7. Line a baking dish with baking paper, place the calamari tubes in it and cover with aluminum foil. Bake in the preheated oven at 180 ° C for 40 minutes.
8. Then take it out and remove the baking paper and the liquid. Pour the tomato sauce over the calamari and place in the oven for another 15 minutes.
9. Risotto is ideal as a filling side dish.