Ingredients for 4 people:

800 g of ripe tomatoes

1 shallot

4 slices of dried tomatoes

About 100/130 g of sliced ​​dry bread of durum wheat semolina

1 clove of garlic

1 lemon with edible peel

5 sprigs of basil

1 tablespoon of crispy capers

Pantelleria oregano

Extra virgin olive oil

Salt and pepper

Execution

Wash the tomatoes and cut them in half, separately brown the garlic clove in a saucepan with a drizzle of oil, the chopped shallot and a couple of basil sprigs.

Add the tomatoes and continue cooking over low heat and covered pan, stirring occasionally, the tomatoes must come apart.

Meanwhile, clean the squid and cut them into rounds of about 1.5 cm, also cut the tentacles in two after removing the beak and eyes, combine everything in a bowl and season with a generous pinch of oregano from Pantelleria, a tablespoon of oil and a pinch of salt, mix well and leave to marinate for 30 minutes.

Season the tomatoes with a pinch of salt and a pinch of pepper, remove the garlic and add the chopped bread, mix well and continue cooking for another ten minutes.

Once the baby food is ready, pass it through a vegetable mill with large holes, or more simply to the mixer, after removing the basil twigs.

Pour the baby food back into the saucepan and arrange it * if you need flavor.

Aside heat a pan, pour the squid with the marinade and cook for 30 seconds, pour the porridge into the bowls garnish with the squid rings, a few leaves of fresh basil, a sprinkle of oil and a spoonful of crispy capers, perfume with a grated lemon zest and serve.

* if you want the softest porridge, add a little vegetable broth just before serving.

Also excellent at room temperature