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 heaped tablespoon of butter and two tablespoons of oil
1 cup chopped parsley, then put the finished dish

filling:

2 spoons (soup) of corn oil
2 spoons (soup) of cheese, grated parmesan (optional)
1 cup (tea) of chopped parsley,
1 cup (tea) breadcrumbs or crushed crackers
1 cup (tea) of chopped green olives
1 cup (tea) of 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 20-30 minutes.

Leave the fire until it is a sauce very thick.

If you need to put a little more water to finish cooking.

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

Once cooked, remove the toothpicks.
Before serving sprinkle parsley enough to put up.

With white rice and a salad of arugula, endive or crumb
Put on each plate one or two slices of mango peeled