Sicilian-Stuffed Squid with Tomato Alioli by Ben Tish

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Squid are stuffed with a fragrant mixture of fennel fronds, crunchy breadcrumbs, raisins, capers and pine nuts before being fiercely cooked in a pan until tender and sweet. Served with a gorgeous tomato alioli on the side for dipping and drenched in a nutty butter sauce, it's a dish which will transport you to the island of Sicily in an instant.
Ben says: 'Mutti's Double Concentrate Tomato Puree is dense, rich and intense, which makes it perfect for adding colour and flavour to the aioli.'
See the full recipe here:

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4650 | Chefs | Cooking


Written by The Chef's Circle

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