Stuffed Calamari with Potato and Saffron Cream

Stuffed Calamari

with Potato and Saffron Cream

Portions: 2
Difficulty: easy
Time: approx. 35min.

  • Calamari from Patagonia DELUXE, 400g;
  • Bread with no crusts, 80g;
  • Breadcrumbs, to taste.;
  • Egg, 1;
  • Grana Padano Riserva, matured for 20 months DELUXE, 40g;
  • Garlic, 1 clove;
  • Parsley, 5g;
  • Hot chilli pepper, ½;
  • White wine, ½ glass;
  • Salt;
  • Pepper.

For the potato cream:

  • Potatoes, 300g;
  • Milk, 50-70ml;
  • Extra-virgin olive oil;
  • Salt;
  • Lemon juice, to taste.;
  • Saffron in pistils DELUXE, 0.05g;
  • Hot water, as needed..

To make the potato cream:

- Peel the potatoes, and dice them into very small cubes, then rinse them thoroughly under running water to remove any excess starch;

- Cook in plenty of boiling, salted water;

- Warm the saffron in a small quantity of hot water;

- Blend the oil, salt, lemon, milk and saffron pistils and keep warm.

- Remove the insides of the calamari, and the fins and tentacles, and finely chop with a knife;

- Fry the garlic clove in a pan with a little hot chilli pepper, then add the chopped tentacles and fins of the calamari;

- Cook for 2 minutes and put to one side;

- In the same pan brown the bread dough with a drizzle of oil;

- Mix the calamari, toasted bread, egg, grated grana padano and chopped parsley together in a dish, adding some breadcrumbs if the mixture is too wet;

- Season with salt and pepper, and then stuff the calamari, closing them with a toothpick;

- Brown them in a pan on a high flame, moisten them with half a glass of white wine, and burn off the alcohol; finally, cover, and let them simmer for 10 minutes;

- Place the calmari on the saffron potato cream and garnish with a light DELUXE dusting of parsley.