For the filling: 1/4 cup of olive oil (60 ml)
1 medium onion, finely chopped
500 g of squid meat
3 tablespoons of wheat flour
1/2 cup of milk (120 ml)
1 tablespoon of coriander or parsley, finely chopped
1/2 teaspoon of salt or to taste
For the dough: 1 cup of wheat flour (120 g)
2 cups of milk (480 ml)
6 eggs at room temperature (whites and yolks separated)
1 teaspoon of active dry yeast
1/2 teaspoon of salt or to taste
For the tomato sauce: 2 tablespoons of olive oil
4 cloves of garlic, minced
500 g of peeled tomatoes, chopped
1/2 teaspoon of salt or to taste
For the filling: 1/4 cup of olive oil (60 ml)
1 medium onion, finely chopped
500 g of squid meat
3 tablespoons of wheat flour
1/2 cup of milk (120 ml)
1 tablespoon of coriander or parsley, finely chopped
1/2 teaspoon of salt or to taste
For the dough: 1 cup of wheat flour (120 g)
2 cups of milk (480 ml)
6 eggs at room temperature (whites and yolks separated)
1 teaspoon of active dry yeast
1/2 teaspoon of salt or to taste
For the tomato sauce: 2 tablespoons of olive oil
4 cloves of garlic, minced
500 g of peeled tomatoes, chopped
1/2 teaspoon of salt or to taste
Prepare the filling: In a pan with the olive oil, sauté the onion for 1 minute
Then add the squid meat and cook for another 3 minutes
Add the wheat flour mixed with milk
Cook while stirring until thickened
Add the coriander and season with salt
Set aside
Prepare the dough: In a pan, combine the wheat flour and milk
Stir until thickened well
Remove from heat and let cool
Beat the egg whites until stiff peaks form
Set aside
Add the yolks one by one to the mixture of flour, stirring with a wooden spoon after each addition
Add the yeast, salt, and finally the beaten egg whites
Mix delicately
Line a 40 x 26.5 cm baking dish with buttered parchment paper
Pour the dough into the prepared baking dish and bake in a moderate oven (180°C) for 30 minutes or until firm
Prepare the tomato sauce: In a pan, sauté the garlic until golden brown
Add the tomatoes and let it simmer
Cover and cook low heat for 15 minutes
Season with salt and set aside
Remove the dough from the oven and unmold onto a cloth
Let cool
Remove the parchment paper and spread the filling over the dough
Roll carefully using the cloth, starting from the longest side
Place in a serving dish and serve with the tomato sauce
366 calories per serving
When purchasing frozen or fresh squid, verify before use that it is completely clean, without any signs of shells or cartilage
If using frozen squid, leave it in the refrigerator for a day and then squeeze well to eliminate all liquid
If possible, buy live squid
This way you'll have the guarantee of a very fresh ingredient
To cook it, place the squid in a pot with boiling water and let it simmer for 15-20 minutes
Drain, let cool slightly, and remove the meat by breaking the shell of each squid with a small kitchen mallet.
