← Nouns Cooking · Italian

Ingredients

• 8 medium whole squid (about 1 kg), cleaned, tentacles kept
• 100 g fresh breadcrumbs
• 40 g Pecorino romano, grated
• 1 Eggs
• 3 cloves Garlic, 2 finely chopped, 1 sliced
• 3 tbsp Parsley, chopped
• 1 tbsp Capers, rinsed and chopped (optional)
• 700 ml Passata
• 100 ml dry white wine
• 5 tbsp extra virgin olive oil
• Salt
• Black pepper

Method

1. Finely chop the tentacles. Fry them in 1 tbsp oil with the chopped garlic over medium heat for 3 min, then tip into a bowl.
2. Add the breadcrumbs, pecorino, egg, parsley, capers, a pinch of salt and pepper and mix into a moist, loose stuffing.
3. Fill each squid tube about two-thirds full (the squid shrink as they cook) and close the opening with a toothpick.
4. Heat the rest of the oil in a wide pan and brown the squid over medium-high heat for 4–5 min, turning, until lightly coloured. Add the sliced garlic and the wine and let it bubble for 2 min.
5. Pour in the passata with a pinch of salt and a splash of water. Cover and simmer gently for 35–40 min, turning the squid halfway, until they are tender when pierced.
6. Remove the toothpicks and serve the squid whole or sliced, with the sauce, or use the sauce for spaghetti first.

Tips

• Squid is either cooked very quickly or for a long time; anything in between is rubbery, so keep going until it is tender.
• Contains molluscs, egg and dairy.

Sources

Written in our own words after cross-checking these recipes:

Memorie di Angelina Pasta Grammar GialloZafferano