Stuffed Squid With Farofa

Stuffed Squid With Farofa


ingredients:

1 pound cleaned squid,
Without fins and without films roxeadas
After clean turn inside out

sauce:

½ pound of tomatoes heavy clean without skins, seeds
2 large onions, grated
1 spoon (soup) full of butter or two tablespoons of oil
1 cup (tea) of chopped parsley, then put the finished dish


filling:

2 tablespoons corn oil
2 tablespoons cheese, grated parmesan
1 cup (tea) of chopped parsley,
1 cup (tea) of breadcrumbs or crushed crackers
1 cup (tea) chopped green olives
1 cup (tea) grated onion

How to Prepare the sauce:

Sauté the onion with the tomatoes and butter, add a little salt and a little water for cooking, let the fire put 30-40 minutes.

Leave the fire until it is a sauce very thick, add more if you need a little water to finish cooking the sauce well.

After the sauce put the squid ready to cook on low heat, and if you need to go a little water dripping in sauce

How to Prepare the Filling:

Make crumbs with oil the onion, add the olives and breadcrumbs or flour cracker, grated cheese and chopped parsley.

Stuff the squid that are already facing the inside, secure with toothpick
tooth not to open, while cooking.

Cook the squid in tomato sauce over low heat, put about 20 to 30 minutes or until cooked.

After the squid splashed quite ready to put up salsa.

With white rice and a salad of arugula, endive or crumb, with cherry tomatoes, grated carrot in thin thick.
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Put on each plate one or two slices of mango peeled or cut into balls with Bolas.