Stuffed squid

INGREDIENTS FOR 2 PEOPLE

4 squid

2 tablespoons desalted capers

1 crustless sandwich bread slice

2 garlic cloves

1 egg

20 g Parmigiano

Half a glass white wine

Parsley

Salt, pepper

I gently wash squid.

I detach tentacles. holding the body and pulling the head to remove the innards.

I remove the transparent stiff quill inside.

I skin bodies, side fins, which I reserve, and tentacles, and remove the eye.

I clean all squid and wash every part carefully. removing gelatinous matter inside bodies.

I break bread into a bowl and dampen with water.

I finely chop tentacles. and fins.

I sauté garlic in extra virgin olive oil and add tentacles., cook a couple of minutes, remove garlic and deglaze with half the wine, letting evaporate.

I add squeezed bread, chopped capers and parsley.

I mix, remove from heat and add salt and pepper.

I transfer to a bowl and add egg and Parmigiano.

The mixture should be fairly firm; add a tablespoon grated stale bread if needed.

I put in a piping bag, or use a spoon.

I fill squid without overfilling and secure with cocktail sticks.

I heat extra virgin olive oil in a frying pan. and garlic, add squid and turn for a few minutes.

I deglaze with remaining white wine.

I add salt, pepper and water if needed.,I cook gently for about 10 minutes, pricking with a cocktail stick., no longer, or they toughen.

I rest a few minutes and serve.