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Cerca all'interno del mondo DEMETRA FOOD, prodotti ricette news e molto altro ancora...

The Demetra Food Academy Recommends...

Cream of fresh tomatoes garnished with artichokes, string beans and watercress
Cream of fresh tomatoes garnished with artichokes, string beans and watercress
Four-cheese mousse with green asparagus crudités and Kaiser pear sorbet
Four-cheese mousse with green asparagus crudités and Kaiser pear sorbet
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Artichoke, onion and potato stuffed with gypsy-style vegetables
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Cod salad on a bed of Antipasto Valtellina and citrus fruits
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STUFFED SQUID WITH RICOTTA AND POPLAR MUSHROOMS ON GUACAMOLE AND S.MARZANO TOMATO

STUFFED SQUID WITH RICOTTA AND POPLAR MUSHROOMS ON GUACAMOLE AND S.MARZANO TOMATO
Ingredients for 4 portions
  1. n.4 squids
  2. 400g fresh sheep ricotta cheese
  3. 200g Demetra sauteed poplar mushrooms
  4. 350g Demetra guacamole sauce
  5. 120g Demetra tomato S. Marzano Pdo
  6. Wiberg tomato seasoning salt to taste
Method

  • Clean the squids and cook them for a minute in a pan with oil. Mix the ricotta with poplar mushrooms and the sauce of the squids and stuff with a sac à poche. Season the squid with the tomato salt and bake at 150° for 8 minutes, covering the fish with a tinfoil. Serve on a generous guacamole sauce and San Marzano tomato sauce, salt and extra virgin olive oil.

Products in this recipe
Tomato, Seasoning Salt

Tomato, Seasoning Salt
Guacamole Sauce

Guacamole Sauce