400g fresh sheep ricotta cheese
200g Demetra sauteed poplar mushrooms
350g Demetra guacamole sauce
120g Demetra tomato S. Marzano Pdo
Wiberg tomato seasoning salt to taste
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.