Stuffed Calamari with Mixed Mushrooms

A delicious mushroom dish for any occasion!

1. for the filling, soak the bread in warm water. Finely dice the shallots. Chop garlic finely. Clean and chop the chili. Chop parsley leaves finely. Melt butter in a frying pan, pour in shallots, garlic and chili and sauté over medium heat for 2 minutes. Fold in parsley, set aside to cool.

2. squeeze bread and mix in a baking bowl with the ricotta, shallot mixture, ground meat, egg and egg yolks. Season with salt, pepper and cayenne.

Rinse calamari tubes under cold running water and dry with paper towels. Place the minced mixture in a piping bag without a nozzle. Fill the tubes 2/3 full with the mixture and leave to cool with the lid closed.

For the sauce, soak the mushrooms in 100 ml of lukewarm water. Pluck the parsley leaves and chop them. Finely dice the onions. Chop the garlic. Rinse tomatoes and remove the wedge-shaped stalk. Cut tomatoes into quarters and remove seeds.

Clean mushrooms and cut into quarters. Clean and coarsely chop herb mushrooms. Peel broad beans from pods, make bean seeds 2-3 min in boiling hot salted water, then skin. Remove beans, rinse on the spot and drain well.

5. Heat 4 tbsp oil in a large, shallow saucepan. Pour in calamari and sear over high heat for 2 min. on all sides, then remove with a slotted spoon. Pour in onions

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