COMBIONLINE - Sausage-stuffed squid
*calamari, cleaned, tentacles removed (reserved) 1. Blend the sausage meat, bre...
Ingredients
- 1.5000 kg Toulouse sausage stuffing
- 150.0000 g breadcrumbs
- 10.0000 g parsley leaves, chopped
- 1.0000 g chili flakes
- 16.0000 tPcs calamari, cleaned, tentacles removed (reserved)
- 30.0000 ml evoo
- 4.0000 tPcs garlic cloves, halved, stemmed and finely chopped
- 1.0000 tPcs onion, finely chopped
- 1.5000 kg tomato purée
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