Clean the squid: detach the head, remove the entrails and cartilage, wash under running water, remove the skin and cut the fins. Cut the eyes and remove the soft part in the center of the tentacles.
Cut the tentacles and fins into small pieces and cook in a pan with extra virgin olive oil for 10 minutes, deglazing with white wine.
In a container, pour the bread crumb, parsley with chopped garlic, the egg, and the cooked squid parts. Add grated bread to adjust the consistency.
Fill the squid with the mixture and close with a toothpick.
Oil a baking tray, place the squid on it and bake for about 25 minutes in a preheated oven at 180 degrees Celsius. Five minutes before the end of cooking, sprinkle with grated bread crumbs.
Keep for a maximum of 24 hours in the refrigerator once cooked.
Served with a glass of white wine and toasted bread.
Italy
| Energy (kcal) | 99.76 |
| Carbohydrates (g) | 3 |
| of which Sugars (g) | 1.08 |
| Fat (g) | 4.4 |
| of which Saturates (g) | 1.05 |
| Protein (g) | 7.63 |
| Fiber (g) | 0.7 |
| Sale (g) | 0.12 |
