more .. This is one of my grandmother's favorite recipes from one of the books Popular cuisine: The 'Artusi .
remember in his kitchen, leaning on the refrigerator, always at hand, a very old edition of Artusi, the original, with the cover and all pages yellow ocher damaged, loose, dirty sauce, but always there for easy reference when memory did water.
I discovered many years after the existence of other cookbooks "worthy" of being consulted. At home there was only Artusi, chief manual of each and every recipe cooking tips, quoted by my father to every party-controlled "according to Artusi partition as it takes .."
A book of recipes, tips and, for me, memories, all the recipes from my childhood. An interesting read for fans of the kitchen and beyond.
4 medium-sized squid
garlic, parsley, olive oil, soy sauce
1 slice of bread soaked in milk
Clean and peel the squid leaving them whole. Once clean cut off the head and tentacles, leaving only the "bag".
Cut the tentacles into small pieces. In a bowl, mix cut the tentacles, bread soaked in milk, a chopped clove of garlic and parsley
Season to taste with olive oil, soy sauce and a pinch of salt.
Fill "pockets" of the squid with the mixture thus obtained and close with a toothpick.
If the squid are large enough, cook in the oven on a baking sheet over the filling advanced as those of the photo.
If they are small, damp with oil and cook them in tomato sauce.
stews can be prepared ahead and warmed in the last minute!
The recipe is the original, adding only "modern", the soy sauce that binds well with the fish.
