Photo: Markus Spiske
Baby squid stuffed with fennel and pine nuts in a tomato and roasted garlic sauce
25 ingredients
30 min + 1 hr
Serves 4
openrecipes
Estimated Nutrition (whole recipe, rough)
1061
Calories
22g
Protein
46g
Fat
140g
Carbs
Counts 16 of 17 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 16 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Pine Nut | 1 oz (28g) | 191 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Fennel | 1/2 bulb (87g) | 27 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Squid | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 6 baby squid
- 3 shallots
- 1 small fennel
- 25g/1oz butter
- 1 tbsp olive oil
- 50g/2oz pine nuts
- 3 tbsp chopped parsley
- 25g/1oz pecorino
- 1 tsp ouzo
- ½ glass white wine
- juice of ½ lemon
- 25g/1oz breadcrumbs
- 3 tbsp chopped basil
- 6 cloves garlic
- 25g/1oz butter
- 1 tbsp olive oil
- 3 shallots
- 5 ripe vine tomatoes, de-seeded and chopped
- 1 tsp caster sugar
- 1 tsp red wine vinegar
- 100g/3½oz passata
- 1 tsp tomato purée
- ½ glass red wine
- salt and pepper
- leaves, to garnish basil
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes