Pork-stuffed Cephalopod
(0 votes)
(0 votes)
Health Score:
72 / 100
Difficulty:
moderate
Difficulty
Preparation:
35 min.
Preparation
ready in 55 min.
Ready in
Ingredients
for
4
- For the sauce
- 1 ⅔ cups Cherries (pitted)
- 1 tsp peppercorns
- 1 shallot (diced)
- 1 Tbsp olive oil
- ⅜ cup Port wine
- 1 lemon (juiced)
- For the squid
- 1 ⅔ cups ground pork
- 1 small egg
- 1 shallot (finely chopped)
- 1 clove garlic cloves (finely chopped)
- 1 red chili pepper (finely chopped)
- 1 Tbsp fresh parsley (chopped)
- lemon zest
- 1 Tbsp breadcrumbs
- 4 Squid (approx. 200 g each, ready-to-cook, tentacles cut off)
- 2 Tbsps olive oil
- dry white wine
Preparation steps
1.
Gently purée the cherries and grind the peppercorns in a mortar.
2.
Fry the shallot and ground peppercorns in hot oil and quench with the port and lemon juice. Add the cherries and simmer for around 15 minutes until the sauce thickens. Season with salt.
3.
Mix the minced meat with the egg, shallot, garlic, chilli, parsley, a pinch of lemon zest and the breadcrumbs. Knead well and season with salt and ground black pepper.
4.
Fill the squid with the minced meat mixture and secure with toothpicks. Fry in a hot pan along with the tentacles. Deglaze with the wine, cover and cook for 10-15 minutes. Slice and serve with the cherry sauce.
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