Stuffed Squid

Ingredients

• 1 head fennel
• 1 tsp lemon juice
• 3 tbsp freshly grated Parmesan
• 120 g white bread (without crust)
• 4 tbsp chopped parsley
• 1 tsp chopped rosemary
• 1 egg
• Sea salt
• pepper (ground)
• 10 calamari (pre‑cooked)
• 2 tbsp olive oil
• 200 ml dry white wine
• 100 ml Vegetable broth

Instructions

1. 1.

   For the filling, peel and grate the fennel coarsely, then mix with lemon juice and parmesan. Tear the bread into pieces and add 3 tbsp parsley, rosemary, and the egg; combine well and season with salt and pepper.

2. 2.

   Prepare the calamari by removing the tentacles and cleaning the body tubes; pat dry. Fill each tube with a pastry bag using a large nozzle, then seal openings with toothpicks.

3. 3.

   Heat oil in a pan and briefly brown the squid. Deglaze with white wine, add broth, and simmer gently for 5–6 minutes covered.

4. 4.

   Serve by sprinkling remaining parsley over the stuffed squid and seasoning lightly with salt and pepper. Accompany with a colorful vegetable salad.