Encornets Farcies Stuffed Small Squid

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A lovely recipe from the south of france, with all the flavours of provence!!

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Steps

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Clean your squids , keeping the tentacles.

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Drain squid well.

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Start the filling: sweat 1 finely chopped onion in olive oil for 5 minutes , set aside to cool.

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Put on the sauce: finely mince the other onion , the garlic and the peppers.

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Heat a good slurp of olive oil in a casserole , add onion / pepper mixture and sweat for 5 minutes.

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Add tomatoes , chopped , bouquet garni , pepper , salt , teaspoon of sugar and 2 / 3 of the white wine.

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Bring to the boil , and simmer for 20 minutes.

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Prepare stuffing: chop tentacles finely , and mix with sausagemeat , crumbled dried chilli , chopped parsley , cooked onion , pepper , salt , and remaining white wine.

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Stuff squids with this mixture and put into ovenproof dish in one layer.

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Remove bouquet garni from sauce , pour hot tomato sauce over squids , and bake , uncovered , in the middle of the oven at 180c for 1 hour.

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Serve hot or cold , with a green salad and some rustic bread.

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Ingredients

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small squid, pork sausage links, onions, green bell pepper, red bell pepper, dry white wine, tomatoes, garlic cloves, dried chilies, bouquet garni, parsley, pepper, salt, sugar, olive oil