a simple dish is good ... I wanted to do this is enough! with the sole desire to convey Sicilian flavors and smells ... two people close to me had not seen for years and that during their recent trip to Palermo I could give them this emotion Taste!
The filling is made from the squid tentacles of squid, cut small and cooked in a pan with the scent of garlic and blended with white wine (inzolia) with the addition of toasted pine nuts, raisins Ustica , mint and then add all the sliced \u200b\u200bbread, stuffed squid and bake at 160 degrees for 15 minutes. Apart from preparing a classic black ink sauce with the final addition of grated lemon rind verdello Siciliano (put at the end, away from heat, otherwise the skins become bitter, making it virtually inedible sauce ... it must be make an infusion) have mirror on the plate and arrange the squid on ...
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