Stuffed Squid Served With Honey Mustard Sauce Recipes

FRITTO MISTO WITH TWO MUSTARD SAUCE

Steps:

• Sauce:
• Whisk together mustards, vinegar, mustard seeds, and shallots. Add salt, to taste.
• Batter:
• Grind the rice in a blender until very fine. In a bowl, stir together the ground rice, semolina, flour, salt, and pepper.
• Fritto Misto:
• Heat several inches of oil to 375 degrees F in a deep fryer or a wide, deep, heavy pot. Preheat the oven to 200 degrees F.
• Slit the calamari bodies open so they lie flat. Place calamari (bodies and tentacles), mushrooms, fennel, and lemon in separate bowls. Toss each with enough buttermilk to moisten them. Dip the calamari generously in the rice batter, using enough to fully coat.
• Working in batches (it's important not to overcrowd the pot), fry until golden brown and crisp, and then transfer to a tray lined with paper towels. Season immediately with salt. Transfer to a low oven to keep warm. Repeat with remaining calamari.
• Coat and fry the mushrooms, fennel, and lemon slices in the same way, working in batches and transferring them to the low oven as they are done.
• Put a generous pool of mustard sauce on each plate, then top with an assortment of fried squid, mushrooms, fennel, and lemon.

STUFFED BRAISED SQUID

Steps:

• Place half the capers in a bowl with the breadcrumbs, egg, 1 tablespoon of oil and 2 tablespoons of water. Finely grate in the pecorino, peel the garlic, finely chop with the parsley (stalks and all), then scrunch it all together.
• Peel and finely slice the onion and place in a casserole pan on a medium heat with 2 tablespoons of oil, stirring occasionally. Now, a great nonna trick: squeeze the tomatoes while submerged in a bowl of water to remove the seeds (and prevent them going everywhere!). Add the tomatoes to the pan with the passata. Simmer on a low heat while you stuff the squid.
• Keeping the tentacles to one side, just over half-fill each squid tube with the breadcrumb mixture, pushing it right down into the tube but being mindful not to pack it too tightly. Use a cocktail stick or toothpick to seal or, like Franchina learnt from her grandparents, use a needle and thread. Stir the remaining capers into the sauce, then add the stuffed squid and tentacles. Simmer on a low heat for 25 to 30 minutes, or until tender.
• Meanwhile, cook the pasta in a pan of boiling salted water according to the packet instructions. Use tongs to move the squid pieces to a board. Removing the sticks or thread, slice the tubes to reveal the filling, then arrange on a platter, spoon over a little sauce and pick over the basil. Drain the pasta, reserving a mugful of starchy cooking water, then toss with the remaining sauce, loosening with a splash of cooking water, if needed. Serve with a grating of pecorino, alongside that tasty braised squid.

STUFFED SQUID SERVED WITH HONEY MUSTARD SAUCE.

Steps:

• Pre heat oven to 150°C.
• Chop your peppers and feta into thin strips.
• Chop your onion and mushrooms into small pieces.
• Precook your mushrooms and onions until caramelised.
• Once cooked, start to stuff your squid tubes. Start with onion/mushroom at the bottom, then add the strips of pepper and feta in variations so the flavour is constant. Once plump, place on baking tray ready for the oven.
• Sprinkle your squid with a bit of sea salt and pepper.
• Bake in the oven for 25 minutes. Flip over after 12 minutes.
• While your squid is baking, cook your honey and mustard together in a small saucepan until a nice thin sauce consistency is formed.
• Remove your squid from the oven, serve hot or cold with a light dashing of the honey mustard sauce.