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Sicilian Stuffed Squid

Makes 6 servings:

  • 6 medium sized squids
  • extra virgin olive oil
  • 4 cloves garlic
  • 300 grams of tomatoes
  • 1 egg
  • 200 grams of bread crumbs
  • 2 tablespoons chopped parsley
  • Salt and pepper to taste
  • 1/2 cup white wine

Thoroughly clean the squid, taking care not puncture them.

Peel the tomatoes and remove seeds and grind coarsely.

Sauté the tentacles of squid in olive oil and 4 cloves of crushed garlic. Add tomatoes, wine and salt.

Prepare the filling for the squid by mixing the breadcrumbs, egg, a tablespoon of chopped parsley, garlic, salt and pepper to taste.

Fill the squid and close them at the end with a toothpick.

Place them in the baking pan with the sauce already made, taking care that the sauce covers them completely.

Bake for about 25 minutes.

Serve hot with a little sauce.

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