PREPARING STUFFED SQUID

Preparation:

Clean the squid, peel them, and rinse thoroughly. Finely chop the squid tentacles and sauté them in a pan with oil and a clove of garlic.

Deglaze the tentacles with wine, remove the garlic clove, and add the bread crumbs that have been softened in milk and squeezed, along with chopped parsley, garlic, salt, and pepper. If desired, add a handful of chopped capers and black olives. Transfer the mixture to a bowl, add the egg and Parmesan, and mix until a uniform filling forms. Fill the squid three-quarters full with a teaspoon of the mixture.

Seal the stuffed squid with toothpicks. In a pan, heat oil with a garlic clove and cook the squid for about ten minutes, turning them occasionally.

Deglaze the stuffed squid with white wine, add chopped parsley, and gently prick the squid body. Cook for another couple of minutes, then transfer to plates and serve.