Monday, 8 March 2010

Languedoc Roussillon – Encornets Farcis from Sète

Encornets Farcis are stuffed squid, a Sète that are normally served with rice. The squid are filled with a stuffing made from meat, soaked bread, egg, garlic and parsley. They are seared in olive oil and sometimes flambéed in cognac, before being simmered in a tomato sauce. In some recipes, the sauce is thickened with aioli, a garlic mayonnaise.

Squid Stuffed with Onions and Capers

12 small squid
100 gm breadcrumbs
1 sweet onion, minced
2 cloves garlic, finely chopped
1 tablespoon capers, chopped
a bunch of parsley, chopped
1 egg
zest of a lemon
salt, pepper

For the tomato sauce
300 gm tomatoes, peeled and chopped
1 onion, chopped
1 glass white wine
2 bay leaves
salt, pepper, olive oil

Clean the squid and then chop and fry the tentacles. Mix the other ingredients and use to stuff the squid. Close with a cocktail stick. Make the tomato sauce. Put the squid in a casserole and add the tomato sauce. Simmer for about 40 minutes. Serve with rice and garnished with parsley.


Susan said...

SUe, you bring back lovely memories. We were in the Loire, in Chace' where we ate at "Auberge du Thouet". It was the first time we had stuffed squid. This was stuffed with meat in a creamy tomato sauce. It was so wonderful, we remember it still.

Sue said...

Thanks Susan! My youngest loves squid and we often just have it as a snack in batter.