Ingredients:
- 12 medium-sized squid or calamari
- 4 anchovy fillets in oil
- 1 cup fresh bread crumbs
- 1 egg
- Parsley
- 1 clove of garlic
- Extra virgin olive oil "Il Cavallino"
- Bread crumbs
- Salt and pepper to taste
- 1 teaspoon of Jalap-lemon Peperita
Instructions:
Clean the squid and cut the tentacles. Blanch them for 10 minutes in salted water. Drain and chop the tentacles along with parsley, garlic, and anchovy fillets.
Add bread crumbs, beaten egg, salt, pepper, and 1 teaspoon of Jalap-lemon Peperita to the mixture. Combine until you have a fairly thick stuffing. Fill the squid with the stuffing and sew the opening with white thread or a toothpick.
Drizzle a bit of good olive oil on a baking tray and place the stuffed squid on it. Season them with another drizzle of oil. Bake in a preheated oven at 175°C for about 30 minutes.
