Look for squid that has already been cleaned to shorten prep time considerably. The squid used for the recipe should be 4-6 inches long. Anything smaller makes for tedious stuffing. Serves 4.
1 ½ pounds cleaned whole squid, including tentacles (Separate squid bodies from tentacles; finely chop tentacles)
½ fresh grated Pecorino Romano cheese
3 tablespoons fresh chopped parsley
1 egg, slightly beaten
1 ½ cups bread crumbs
3 tablespoons olive oil
2 cloves garlic, minced
1 medium onion, minced
4 cups fresh or canned Roma tomatoes
1/3 cup dry red wine
Salt and pepper to taste
In a bowl, mix bread crumbs, cheese, parsley, egg and salt and pepper. Add tentacles and mix well. Stuff cavity of each squid. Take care not to overstuff or squid will split during baking. Use toothpicks to close openings. Set aside.
Preheat oven to 350*F.
In a large skillet, heat oil. Add garlic and onion and sauté until soft. Add tomatoes and red wine and simmer sauce, uncovered, for 15 minutes or until thickened. Season with salt and pepper.
Spread thin layer of sauce in bottom of 9X12 baking dish. Add squid in single layer. Cover squid with remaining sauce. Cover dish with foil and bake for 30-35 minutes or until squid is tender when pierced with fork.
Serve immediately.
— Recipe contributed by Leslie Gigliotti