This is one of those dishes that remind me of my childhood and of my summer holidays along the beautiful Sicilian coast…
Ingredients for 4 persons:
4 big squid
6 tbsp of breadcrumbs
3 tbsp of finely grated Parmigiano Reggiano or Grana Padano
1 finely chopped clove of garlic
¼ of a small onion finely chopped + 2 extra tbsp of chopped onion
1 tbsp of chopped continental parsley
3 tbsp of diced tomatoes
1 tbsp of capers
1 tbsp of chopped green olives
1 tbsp of chopped pine nuts
6 tbsp of extra virgin olive oil
¼ of a glass of white wine
½ a glass of water
Wash the squid and remove their skin and inside bone.
In the meantime, put the breadcrumbs, Parmigiano Reggiano, garlic, onion, capers, green olives, pine nuts, parsley, 1 tbsp of diced tomatoes, 4 tbsp of extra virgin olive oil, salt and pepper in a bowl and mix well. The stuffing has to be moist and come together when pressed with your hand, so add a little more extra virgin olive oil if you feel it is too dry.
Place a little stuffing inside each squid and close it with a toothpick.
Put the remaining chopped onion and the remaining extra virgin olive oil in a pan. Fry the onion on a gentle fire until soft. Then add the remaining diced tomatoes and mix well. Add the stuffed squid to the sauce and add the white wine. Let it cook for 2 minutes, then add the water and a pinch of salt. Cover and let it cook for 10 minutes turning them over once.
You can serve the squid as is, or you can slice them and pour the sauce on the top, just like you see in the picture. If you slice them, make sure to do so when the squid are cold or they might break.