5 slices of white bread, crumbled in a food processor
2 cloves of garlic finely chopped
1 clove garlic crushed
3-4 tablespoons of pine nuts
50 grams of green olives, finely chopped
30 grams of capers, washed off excess salt and finely chopped
40 grams of parmesan or grana padano cheese, thinly grated
1 large egg beaten
1 bunch parsley finely chopped
Extra virgin olive oil
2dl white wine
Salt and freshly ground black pepper to taste
Method:
Wash the squid, cleaning its inside. Cut off the tentacles, thinly slice them and set aside.
Heat a splash of olive oil in a pan and cook garlic until transparent (but not golden), then add the chopped tentacles and splash a quarter of the white wine to cook until pink.
Set the tentacles aside, and in the same pan, stir in the crumbled bread for 2 minutes until infused and slightly toasted, then set aside.
In a large mixing bow, combine the tentacles, crumbled bread, pine nuts, chopped capers, olives and 3/4 of the parsley, tossing everything together.
Add the egg and grated cheese to the bowl and mix everything together making sure the egg is evenly spread to coat the mixture evenly.
Grab your squid tubes and start stuffing them with the mixture, gently pushing down the mixture with your thumb, squeezing to push through to the bottom but making sure you leave about 3-5cm of the squid tube free of mixture to be able to seal it with a toothpick.
In a large deep saucepan, heat up a good layer of olive oil to medium high heat and add the crushed garlic until transparent, then gently place the stuffed squids in the pan to cook until just golden on both sides.
Add the rest of the white wine, salt and pepper to taste, then sprinkle with chopped parsley and let half the wine evaporate before covering. Let simmer covered at medium heat for about 12 minutes, turning half way through and adding a splash of water if it gets too dry.
Serve immediately on its own or sliced over a simple tomato sauce.
