Stuffed squid "pod čripnjun"
"Pod čripnjun" used to be a very common way of preparing food. Čripnja is a bell made of baked clay from which roof tiles are made, under which the dish is baked covered with embers. This is how everything was prepared, from bread, vegetables, meat, to the finest seafood specialties. Clay pottery, which used to break over time, was replaced by resistant cast iron baking. And in modern times, without a hearth and embers, the pottery was replaced by a pot with a clay lid, in an ordinary oven.
Preparation steps
- To prepare this dish, it is necessary to have a wider vessel (dimensions about 40 × 30 cm) and preferably a larger clay lid or a vessel that will fit upside down as a lid. In the absence of a clay "lid", an ordinary iron cake mold will be used to cover the dish. It is only important that the "lid" lies well on the container to prevent steam from escaping.
- Preheat the oven and the lid to 180 ° C.
- Finely chop the garlic, parsley and red chicory.
- Cut the onion into larger pieces.
- Peel a squash, grate it and slice it.
- Chop part of the squid legs as finely as possible. Mix them with chopped chicory, half of chopped garlic and parsley, bread crumbs, egg and a few drops of olive oil, and add a little salt and pepper. Fill the squid bodies halfway with this mixture, then lightly press with your fingers to flatten and evenly distribute the filling throughout the squid.
- Coat the bottom of the baking dish with olive oil. Arrange the potato slices and coarsely chopped onion in a bowl, add salt and pepper, then gently stir with your hands so that the salt and pepper are evenly distributed on the potatoes. Arrange the stuffed squid and the remaining legs on top of the potatoes. Sprinkle with the rest of the chopped garlic and parsley, and pour in the rest of the oil and wine. Shake the bowl.
- Take it out carefully - with gloves! - heated "lid" from the oven. Place the dish with the dish in the oven, place the “lid” on it, close the oven and bake for about 50-55 minutes. Leave the finished dish to "rest" for about 10 minutes, uncovered in the switched off oven. That way, it will dry slightly, and still remain soft and juicy.
Serving
Serve this delicious "sea" dish that will bring a touch of old times to your table with green salad or red chicory salad, and also serve white wine, the same one you used in the preparation of the dish.
