Stuffed squid

Preparation:

Preparation: Clean and wash the squid leaving them whole. Prepare a court bouillon with a liter of salted water mixed with white wine and perfumed with bay leaves. When it comes to a boil, boil the squid for 20 minutes, drain and leave to cool. Blanch the prawns in salted water for a few minutes and let them cool in the same liquid. Drain them, collect them in a large glass bowl, add the garlic and a little chopped parsley, the juice of half a lemon, a few drizzles of oil poured in, a pinch of pepper and mix well. Fill the squids with the mixture and arrange them on the serving plate. Flavor them with an emulsified sauce of oil, filtered lemon, very finely chopped parsley, salt and pepper. Accompanying wines: Soave 'Superiore' DOC, Riviera Ligure Di Ponente Pigato DOC, Greco Di Tufo DOC