Squid filled with Emmental and onion in white wine

Ingredients

Preparation

Clean the squid tubes and set aside the tentacles and wings. Cut the onion into short thin strips and cook with olive oil over a medium heat for 15 minutes, stirring occasionally until caramelised (cook with a small amount of oil or butter until the sugar from the onion caramelises).

Grate the carrot, Paysan Breton Emmental and tomato separately with a coarse grater. Chop the tentacles and wings, and add to the onion together with a little oil, increase the heat and sauté for a couple of minutes. Add the carrot and chopped herbs, reduce the heat and cook for 10 minutes, stirring occasionally. Cool the filling, mix in the grated Emmental cheese and season with salt and pepper. For the sauce, cut the garlic into even slices and brown gently with the olive oil. When the garlic takes on a light brown toasted colour, add the grated tomato and cook until it reduces by half. Season with salt and pepper.

Assembly: Fill the squid tubes and secure with a toothpick. Brown the filled squid tubes in a pot with olive oil on both sides, add the wine and evaporate by half. Add the tomato sauce and sugar, and cook with the lid on over a low heat for 10 minutes.

Note: By reducing the wine by half, all of the alcohol evaporates, making the sauce suitable for children.

Tip: A practical way of filling the squid tubes is with a piping bag.