Ingredients
- 2 cleaned big squid tubes
- Salt and black pepper, as needed
For the Filling
- 1 minced garlic clove
- 1 tablespoon pine nuts
- 1 tablespoon olive oil
- 2 finely chopped squid tentacles
- 2 oz (60g) fresh breadcrumbs
- 1 oz (30g) grated parmesan
- 1 beaten egg
- 1 tablespoon chopped fresh parsley
For the Sauce:
- 1 finely chopped garlic clove
- 3 anchovy filets in oil
- 14 oz (400g) polpa di pomodoro (tomato pulp or passata)
- 4 tablespoons olive oil
- 2 stuffed squid tubes
- 1 tablespoon fresh oregano leaves and some sprigs to garnish, if liked
Method
- For the filling, heat the oil in a skillet and fry the tentacles for a minute.
- Drain and put in a bowl with breadcrumbs, garlic, parmesan, pine nuts, egg and parsley,
- Add salt and black pepper and toss to combine.
- Divide the stuffing mixture between the squid tubes, leaving some room at the top, and secure with a cocktail stick.
- For the sauce, heat the oil in a skillet, add the stuffed squid and cook gently for 12 minutes.
- Stir in the garlic and anchovies, and cook more, stirring until the anchovies have nearly dissolved into the oil.
- Add the tomatoes, oregano, salt and pepper, and stir to combine.
- Cook uncovered for 20 minutes or until the squid is tender.
- Cut the squid tubes to 1/2 inch (1 cm) thick pieces to serve.
- Spread a spoonful of sauce on a plate then arrange cut squid pieces on top and garnish with oregano sprigs if liked.