List of Ingredients
- 7 OZ. of breadcrumbs
- 6 of fresh squid
- 2 TBSP. of parsley, chopped
- 2 TBSP. of Parmigiano Reggiano DOP, grated
- 2 of large eggs
- dry white wine
- extra-virgin olive oil
- garlic
- salt
- pepper
Method
To clean the squid, separate the tentacles from the body; remove the quill from inside the squid and rinse. Gently tear the reddish skin from the squid and remove any fins. Discard the eyes and beak that are lodged between the tentacles. Chop the tentacles and sauté in a pan for 2 minutes with 1 Tbsp. oil and 1 garlic clove; add breadcrumbs, cook for 1 minute. Remove the garlic.
Transfer everything to a bowl and mix with Parmigiano Reggiano, parsley, eggs, salt and pepper. Stuff the cleaned squid body cavities with this filling. Close with toothpicks.
Cook in a pan with a drizzle of olive oil and another garlic clove over medium heat, turning them occasionally. After 5-6 minutes, add a splash of white wine. Continue to cook for another 2-3 minutes. Once cooked, complete with a little chopped parsley.