Squid Stuffed With Shrimps

Preparation:

Preparation: Clean the squid, remove the bag, divide the tentacles. Boil the potato, pass it through a potato masher. Boil the prawns for 3 minutes. Separately, also boil the tentacles. Chop and mix these ingredients with two egg yolks, season with salt and pepper. Stuff the squids with the mixture and fix them with a toothpick. In a pan, brown a clove of garlic in the oil, place the squid on it and cook over low heat for about 30 minutes. Mix the cream with the tomato puree, sprinkle with chopped parsley and pour over the squid at the end of cooking. Serve. Accompanying wines: Riviera Ligure Di Ponente Pigato DOC, Verdicchio Di Matelica DOC, Fiano Di Avellino.