Roasted Stuffed Calamari With Spinach
6 large squids
a small bunch of parsley
100g of sliced bread without crust
pepper to taste
30 g of pine nuts
20g of butter
500 g slices of potatoes, zucchini and carrots
50 g of smoked bacon, cubed
200 g of scalded and drained spinach
olive oil to taste
dill to taste
garlic to taste
2 medium carrots
4 tablespoons of grated parmesan cheese
1 cube of chicken broth
a pinch of nutmeg
Clean squids and peel them.
Grate the bread on a large grater.
Chop spinach into large pieces and saute in a pan with butter, lightly roasted pine nuts, bacon, salt, pepper and a couple pinches of nutmeg.
Cut the tentacles of squid and add them to the spinach with egg and bread.
Peel the carrots and scald them until almost boiling salted water.
Cool them and cut them into thin sticks.
Add to the mixture and complete squid half.
Close the opening of the squid with a toothpick.
Arrange them closely to each other on a greased with sunflower oil or olive oil pan.
Sprinkle with finely chopped onions and parsley, cover with aluminum foil and place on the stove to boil.
Put them in the oven, preheated to 180 C degrees and bake for 25 minutes.
Remove foil and roast for another 5 minutes.
In broth which is obtained by cooking a squid add that of a cube, make up a little more liquid if necessary, and then combine it with cooked and sliced vegetables.