Stuffed squid

1. Clean the squid well and remove the transparent fish bone from the squid coat. Cut the tentacles for the filling into small pieces.

2. Cut the ham, tomato and boiled egg into small pieces. Chop the onion into small pieces in a Quick Cut.

3. Put the onion into HotPan Prime. Place it on Navigenio and set it at level 6. Switch on Audiotherm, fit it on Visiotherm and turn it until the roasting symbol appears.

4. As soon as the Audiotherm beeps on reaching the roasting window, set at level 2 and add the chopped ingredients. Sauté and season with salt and pepper. Let the filling cool down.

5. As soon as the filling has cooled down, set aside one third for the sauce. Mix the rest with the egg.

6. Fill the squid bag with the filling and close with a toothpick. Mix the rest of the filling with the white wine.

7. Place Oval Griddle on Navigenio and set it at level 6. Heat up to the roasting window using Audiotherm.

8. As soon as the Audiotherm beeps on reaching the roasting window, roast the squid briefly from both sides.

9. Add the white wine filling to the Oval Griddle and place calmar on top. Place the Griddle on Navigenio and set it at "A". Switch on Audiotherm, enter approx. 18 minutes cooking time in the Audiotherm, fit it on Visiotherm and turn it until the vegetable symbol appears.

10. As soon as the Audiotherm beeps after the cooking time has expired, turn squid and enter another 18 minutes in the Audiotherm and cook until done.