Second course

Stuffed squids with garlic potatoes and citrus, bacon cubes and Greek sauce

  • 40 min
  • 4 people
  • Medium
Recipe by

Federico Quaglia


for the Greek sauce:

  • 120 g Greek yogurt
  • 1 cucumber
  • salt, pepper, lemon juice to taste
  • 1 clove of garlic

for the stuffed squids:

  • 150 g boiled and roughly mashed potatoes
  • 80 g sautéed cubes of bacon
  • salt and pepper to taste
  • 1 clove of garlic
  • 16 squids, cleaned
  • lemon, orange and lime peel
  • Preparation


    Stir-fry the bacon cubes until they are brown,  drain them on paper towel and mix the potatoes (that you had boiled and mashed), the citrus peel and the minced garlic clove. Add salt and pepper.
    Stuff the squid for 3/4 of their size with the potato filling and bake them at 180°C for 12 minutes. While cooking, the squids may get smaller, so do not stuff them too much, otherwise the filling may go out.
    Mix the yogurt with grated cucumber and minced garlic, then season with a trickle of oil, salt, pepper and a few drops of lemon juice.
    Place the squids and the Greek sauce on the serving plate, together with a few leaves of lettuce.
    If you wish so, add some orange segments to the lettuce.


    Buon appetito ;-)

    This recipe is made with

    Pancetta Affumicata  Citterio Cubetti Bacon Pancetta Affumicata
    Share this recipe with your friends
    Post a picture of your creation on Instagram with the #ricitterio hashtag #ricitterio
    Tell us if you liked this recipe
    Back to search resuls