2 cups of crushed tomato
1 cup of dry white wine
8 tablespoons of chicken flour
6 tablespoons of grated Parmesan cheese
4 tablespoons of olive oil
3 tablespoons of chopped parsley
2 kg of lulas
4 cloves of garlic, minced
2 eggs
Salt and black pepper to taste
2 cups of crushed tomato
1 cup of dry white wine
8 tablespoons of chicken flour
6 tablespoons of grated Parmesan cheese
4 tablespoons of olive oil
3 tablespoons of chopped parsley
2 kg of lulas
4 cloves of garlic, minced
2 eggs
Salt and black pepper to taste
Ask the fishmonger to clean the lulas by separating the bodies from the tentacles
Wash them well, removing the skin
Cut the tentacles into 2-millimeter pieces and place in a bowl
Add the beaten eggs, parsley, two cloves of garlic, one tablespoon of olive oil, Parmesan cheese, chicken flour, salt, and black pepper
Mix well
Place one tablespoon of the filling inside each lula, filling it halfway
Do not overfill them as they will shrink during cooking and the filling will expand
Secure the opening with a toothpick
In a large skillet, add the remaining olive oil and arrange the lulas side by side
Fry them on all sides
If you don't have a large enough skillet, cook in batches
When they are all fried, add the tomato, remaining garlic, wine, salt, and black pepper
Cover, reduce heat, and simmer for 40 minutes or until tender
Arrange the lulas in a bowl and cover with the sauce
Close, release any air (lift one corner of the lid and press it before closing again), and refrigerate when cooled
Transfer to the refrigerator 8 hours before serving
Place the lula and sauce in a pan, add three tablespoons of water, and simmer for 10 minutes.
