- 4 Squid tentacles (each about 120 grams, ready to cook, without heads)
- 60 grams raisins
- 1 cup black Tea (lukewarm)
- 50 grams Pine nuts
- 1 tomato
- 130 grams Ricotta cheese
- 2 egg yolks
- 80 grams grated white bread
- ½ bunch flat-leaf parsley (chopped)
- freshly ground peppers
- 2 tablespoons olive oil
- 2 Tomato peppers (quartered and cored)
- 80 grams mussels (tirmmed ,vongole)
- 2 oregano
Rinse squid tubes under running cold water and pat dry inside and out.
Soak raisins in tea. Toast pine nuts in a dry pan until golden brown, let cool and chop coarsely.
Blanch tomato in hot water, rinse in cold water and peel, quarter and remove seeds, cut into small cubes.
Whisk ricotta with egg yolks, grated white bread, some parsley, pine nuts and drained raisins, season with salt and pepperm add diced tomato. Stuff squid tubes with the mixture and secure openings with toothpicks, season with salt and pepper.
Heat olive oil in a pan and brown tubes on all sides. Add tomato peppers to the pan and finish cooking in preheated oven at 180°C (approximately 350°F) for about 30 minutes.Sprinkle with a little water during cooking. Shortly before the end of cooking, add mussels to the pan. Arrange squid tubes with tomato paprika on plates and sprinkle with mussel sauce. Garnish with chopped parsley or fresh oregano leaves, as desired, and serve with crusty white bread.