Squid stuffed with zucchini with pendulum tomatoes and zucchini flowers

Since 1990, it has been one of the most beloved dishes by our guests, from Master Antonio Cosentino

Ingredients for 4 people:

• 1 kg of red squid.
• 300 g of white zucchini
• 200 g of potatoes
• extra virgin olive oil
• 200 g of cherry tomatoes
• basil leaves to taste and 1 clove of fresh garlic
• salt and chili pepper to taste.
• zucchini flowers

Procedure:

1. Clean the squid and refrigerate.
2. Fry the thinly sliced zucchini in extra virgin olive oil with a few basil leaves.
3. Sauté the diced tentacles in a non-stick pan with oil and chili pepper, then let cool.
4. Combine the zucchini and tentacles, mix (by hand). Stuff the squid and close with a toothpick.
5. In a saucepan, brown the garlic in its skin and the oil with parsley leaves, then add a ladle of hot water. Add the diced cherry tomatoes with the squid and ½ ladle of hot water, cook for 20 minutes.
6. Serve the squid sliced with the sauce underneath and topped with matchstick-cut fried potatoes, garnish with zucchini flowers.