Stuffed Squid

To prepare stuffed squid, start with the cleaning of the squid: gently detach the head from the body 1, then remove the innards and the transparent pen 2. Rinse the sacs well under running water 3.

Remove the skin with your hands 3, or with the help of a small knife, and set aside. Separate the tentacles from the eyes and remove the beak 5. Finally, finely chop the tentacles with a knife 6.

Cut the bread into cubes 7 and move to the stove: in a pan, melt the anchovies with 2 tablespoons of oil and a garlic clove 8. When they are melted, add the chopped tentacles 9 and sauté for a minute over medium-high heat.

At this point, remove the garlic and add the bread cubes 10. Mix well, then deglaze with white wine 11. Stir and crush the bread so it absorbs all the seasoning 12.

Transfer the mixture to a bowl and let it cool slightly, then add the chopped parsley 13, grated Parmesan cheese 14, and the egg 15.

Season with a grind of pepper 16 and mix everything with your hands or a wooden spoon 17. Transfer the filling to a piping bag without a nozzle and fill the squid sacs, leaving about 1 cm from the edge free 17. Finally, seal the end with a toothpick 18.

Once all the squid are stuffed, heat a drizzle of oil in a pan and lay them inside 19. Salt 20 and cook for 3-4 minutes over medium-high heat, without touching them. When they have formed a nice crust, turn them over to the other side 21.

Deglaze with white wine 22 and let it evaporate completely, then slightly reduce the temperature and cook with the lid on for another 5 minutes. At the end of cooking, flavor with grated lemon zest 23 and chopped parsley. Your stuffed squid are ready to be served 24!