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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