Schneier on Security

Christoph Zurnieden • February 24, 2006 11:01 PM

In case somebody saw it life:

Seppie ripiene

4 squids (embowelled), ca. 0.2-0.3 kg each.
0.4 kg Vongole (quahogs, lat: venus verrucosa)
1/2 bunch parsley
1 twit tarragon (russian)
1 clove garlic
1 tablespoon (tb) peccorino, grated
1 tb parmiggiano, grated
2 tb pine nuts (roasted)
1 egg
4 tb breadcrumbs
4 tb olive oil
0.25 l dry white wine (needs a bit of acid)
1 dash Noilly Prat (or Pernod)
Salt,black pepper

Cook the vongole in boiling salty water about 5 minutes. Take the meat out (toss shells which are still closed in the garbage!) and cut it roughly.
Cut the parsil and the clove of garlic in small pieces (do not chop. Use a sharp knife and cut).
Decapitate the squids. Cut head and arms in small pieces.
Mix shell meat, parsil, garlic, pine nuts, breadcrumps, egg, head, arms and the cheese. Salt and pepper.
Fill the squid bodies with the mixture and close them with a toothstick or needle&twine.
Heat oil in a large pan, sear them and add the wine, the twit of tarragon and the dash Noilly Prat (or Pernod). Cover the pan and cook it 30-35 minutes at medium heat (ca 80 degrees Celsius).
Take the squids out and keep them warm.
Reduce the wine a bit if necessary and bind the sauce (is it “bind a sauce”? it’s “monter une sauce” in french) with some cold butter. Put the squids back.

I would propose a simple white wine with it.

If you think it is too crunchy: omit the clam-shells next time.

CZ