- 4 fresh squids
- 100 g stale bread
- 300 ml tomato sauce
- 2/3 peeled tomatoes
- 2 tablespoons of Parmesan cheese
- 1 clove of garlic
- 2 sprigs of parsley
- 20g pine nuts
- extra virgin olive oil
In a saucepan, pour a drizzle of olive oil, add the garlic and a little parsley and as soon as it is hot, pour in the tomato purée and the crushed peeled tomatoes, add salt and cook over a low heat for about 10 minutes.
Pour a trickle of oil into a saucepan and brown only the squid heads over high heat, then let the cooking liquid cool and set aside. Once golden, the heads should be separated and left aside. (Save the juice for the next step).
Grate the bread and parmesan, chop the tentacles and the parsley (finely), put everything in a bowl with the garlic, the cooking liquid of the tentacles and season with salt. Mix well with a spoon. Fill the squid with a spoon (but don't be too generous) and close the bag with a toothpick and pierce the squid so that it will cook well in the next step.
Bring the prepared sauce back to the boil and gently dip the stuffed squid in it and cook for about 25/30 minutes, turning them over from time to time and they are ready.
***With the sauce you can also season the pasta! ***