Punjene Lignje (Stuffed Squid)
Tradicionalno jelo · Croatian
Classic Croatian stuffed squid, a beloved Adriatic specialty. Tender squid bodies are filled with a savory mixture of their own tentacles, pancetta, breadcrumbs, and herbs, then simmered in a rich tomato and white wine sauce.
Ocijenite ovaj recept
Odaberite od 1 do 5 zvjezdica. Svaki recept može se ocijeniti samo jednom.
Još nema ocjena.
Sastojci
- Squid8 medium
- Pancetta100g, finely chopped
- Breadcrumbs50g
- Garlic2 cloves, minced
- Parsley2 tbsp, chopped
- White wine100ml
- Tomato passata400g
- Onion1 medium, chopped
- Olive oil3 tbsp
- Saltto taste
- Black pepperto taste
- Water100ml
Koraci
- 1
Clean the squid, separating the bodies from the tentacles. Finely chop the tentacles.
- 2
In a bowl, combine the chopped tentacles, chopped pancetta, breadcrumbs, minced garlic, chopped parsley, salt, and pepper. Mix well.
- 3
Stuff the squid bodies with the mixture, being careful not to overfill. Secure the opening with a toothpick if necessary.
- 4
In a large pot or Dutch oven, heat olive oil over medium heat. Sauté the chopped onion until softened.
- 5
Add the stuffed squid to the pot and sear them lightly on all sides.
- 6
Pour in the white wine and let it simmer for a few minutes to evaporate the alcohol.
- 7
Add the tomato passata and water. Season with salt and pepper.
- 8
Bring the sauce to a simmer, then reduce heat, cover, and cook for 45-60 minutes, or until the squid is tender.
- 9
Serve the stuffed squid hot, spooning some of the sauce over them. Garnish with fresh parsley.
