STUFFED FLYING SQUID

4 servings:

• 8 big flying squids
• 300 g minced pork
• 50 g pine nuts
• 1 egg
• 1 onion
• 1 big tomato
• 2 garlic cloves
• 20 hazelnuts, approx.
• 1 Marie biscuit
• 1 piece of dark chocolate
• 1⁄2 cup of white wine
• The centre of a piece of bread
• Parsley
• A bit of milk
• Oil
• Black pepper
• Salt

Directions:

1. Clean the flying squids, separating the tube from the fins and the tentacles.
2. Chop the fins and the tentacles, set the tubes aside.
3. Soften the bread centre with a bit of milk.
4. In a bowl, mix the minced pork, chopped fins and tentacles, softened bread, egg, pine nuts, one minced garlic clove, salt, pepper and parsley.
5. Fill the flying squid tubes with the mix and close them with a toothpick.
6. Sauté the onions in a pan. When the onions become lightly browned, place the stuffed flying squids in the pan and stir slightly. Add the grated tomatoes.
7. Once the tomato is cooked, pour half a cup of white wine.
8. While the wine evaporates, prepare the seasoning. On a mortar, grind a garlic clove, parsley, hazelnuts, biscuit and a piece of chocolate.
9. Add the seasoning to the pot, cover it and let it simmer for 20 minutes. If it dries up, pour some water.
10. Turn off the heat and serve.