Ingredients
- 2 large cleaned squid tubes
- Salt and black pepper, as needed, divided
For the Filling
- 1 garlic clove, minced
- 1 tablespoon pine nuts
- 1 tablespoon (15ml) olive oil
- 2 squid tentacles, finely chopped, optional
- 2 oz (60g) fresh breadcrumbs
- 1 oz (30g) finely grated Parmesan
- 1 large egg, beaten
- 1 tablespoon chopped fresh parsley
For the Sauce
- 1 garlic clove, finely chopped
- 3 anchovy fillets in oil
- 14 oz (400g) polpa di pomodoro (tomato pulp) or passata
- 4 tablespoons (60ml) olive oil
- 1 tablespoon fresh oregano leaves, plus sprigs for garnish if liked
Equipment
- Large skillet
- Mixing bowl
- Small spoon
- Wooden toothpicks
- Sharp knife
- Cutting board
- Instant-read thermometer, optional
Method
- Pat the squid tubes dry and finely chop the 2 tentacles, if using.
- Heat 1 tablespoon olive oil in a skillet. Fry the chopped tentacles for 1 minute, then drain them and transfer them to a mixing bowl.
- Add the breadcrumbs, garlic, Parmesan, pine nuts, beaten egg and parsley. Season with a little salt and black pepper and mix well.
- Divide the filling between the squid tubes, filling each one about two-thirds full. Don't pack the filling tightly. Secure each opening with a wooden toothpick.
- Heat the 4 tablespoons olive oil in a wide skillet. Add the stuffed squid and cook gently for 12 minutes, turning the tubes a few times.
- Add the garlic and anchovy fillets. Stir until the anchovies have almost dissolved into the oil.
- Add the polpa di pomodoro or passata and oregano. Season with salt and black pepper. Cook uncovered for about 25 minutes or until the squid is tender. If the sauce doesn't cover the tubes, turn them a few times and spoon sauce over the exposed parts.
- Check the squid with a sharp knife. It should slide through easily when the squid is tender. If you're using a food thermometer, check the center of the egg-based filling reaches at least 160°F (71°C).
- Remove the toothpicks and cut the squid into slices about ½ inch (1.25 cm) thick.
- Spoon some tomato sauce onto each plate, arrange the squid slices on top and garnish with oregano sprigs if liked.
Notes
- Squid tubes vary considerably in size. I used 2 large cleaned tubes. If yours are smaller, divide the filling between more tubes and keep each one about two-thirds full.
- If your cleaned tubes came without tentacles, you can omit them.
- Parmesan and anchovies are both salty, so add the extra salt cautiously.
- If your pan is too wide for the sauce to cover the squid, spoon sauce over the tubes and turn them several times while they cook.