Stuffed squid à la Sétoise
Awarded three Herault Gourmand awards (2000, 2001, 2005).
In 1972, Raymond Polito decided that it was high time that the brilliance of his grandmother's cooking skills were appreciated by a wider audience. Remember to say thank you for his thoughtfulness.
Serving suggestion:heat gently over a low flame. Thicken the sauce with a spoonful of rouille and serve with rice, pasta or boiled potatoes.
squids, Pork stuffing (Pork lean 82% stuffing, bread, fresh eggs, parsley, garlic), sauce (Water, tomatoes, extra virgin olive oil, white wine, vegetables, carob bean flour, salt, pepper and herbs)
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