Bread & Provolone Stuffed Squid

Method

1. Cut the squids in two, separating the head from the sac.
2. Heat up a small non-stick frying pan with a little oil, ½ peeled garlic (removing the sprout) and a little of the red pepper.
3. Cook the heads of the squids (eyes removed) for 2 minutes.
4. Take out the garlic, put the squids' heads into a blender together with the peeled sausage, the bread and a little parsley.
5. The squids will release a liquid that will soften the bread, but in case it's not enough, add some more broth, water or milk.
6. Add the grated Auricchio to the mixture.
7. Fill the sac of the squid with the prepared mix and seal it with a toothpick.
8. Cut the tomatoes in half and stir fry them in a pan with oil, the remaining garlic and red pepper.
9. After 4-5 minutes, add the squids, turning them constantly.
10. Sprinkle with a little hot water and minced parsley, salt and pepper.
11. Cover and simmer for further 8-10 minutes before serving.

Chef's tip

In case you are allergic to tomatoes, just make a soffritto with garlic, onion (or leek) and oil and sauté the stuffed squids until they turn golden brown.

Serving suggestion

Serve as a main course followed by vegetable side-dishes, a salad and homemade bread.

Wine selection

Chardonnay, Pinot noir

Family tip

If you want you can tweak the recipe a bit by replacing the Auricchio Dolce with the Piccante or the Smoked one.

Dish history

Stuffed squid is a pretty well known dish, typical from Sicily, and it makes a delicious main course. Thanks to their shape, squids are wonderful 'containers' for any kind of stuffing. Here we suggest one of the most classic and appetizing way of cooking them. Be prepared for a real taste delight!