Instructions

for the squid filling recipe:

1. clean and wash the squids;

2. cut the tentacles and finely chop them;

3. in a large skillet, fry the chopped tentacles with a tablespoon of oil, a clove of garlic and chopped parsley;

4. add the wine and once it has vapored, remove from heat;

5. put the breadcrumbs in milk to soften and when soaked, squeeze them well and add it to the tentacles in the pan, pan-fry all together for a few minutes.

6. let cool and then transfer them into a bowl;

7. rinse and chop the capers;

8. unpit and chop olives;

9. chop the dried tomatoes;

10. add the cheese, eggs, the dried tomatoes, the olives and the capers to the mixture prepared with breadcrumbs and tentacles;

11. stir well and then add salt and pepper.

12. With a spoon or with the help of a pastry bag fill in the squids that you will close the squid with a toothpick;

13. bake in the oven with a drizzle of oil and and two cloves of garlic for 40 minutes at 356 ° C;

14. every now and then, wet them with their own sauce;

15. before serving add chopped parsley.