Amalia (Eugeni) Fermani, Porto S. Giorgio, Fermo
(Yield: 4 servings)
2 tablespoons (plus extra) extra-virgin olive oil
STUFFING:
½ onion (diced)
2 lbs squid
(cleaned with pouches, tentacles and fins)
½ cup breadcrumbs
¼ cup fresh parsley (chopped fine)
salt and freshly ground pepper
~
¼ cup breadcrumbs
1 lemon quartered into wedges
1. Warm 2 tablespoons of oil in skillet over medium heat and sauté onions until translucent.
2.Add squid tentacles and fins and cook for approx. 5 minutes. Remove and allow to cool. Coarsely chop tentacles and fins and set aside with onions.
3.Combine breadcrumbs, parsley, chopped squid, onions, salt, pepper and mix in bowl, adding extra oil a little at a time until mixture binds together.
4.Stuff each squid pouch loosely with mixture and close opening using toothpicks. Season with salt and pepper.
5.Grease a baking dish and arrange stuffed pouches in single layer.
6.Sprinkle top of pouches with breadcrumbs and drizzle with extra-virgin olive oil.
7.Cover with aluminum foil and bake in oven preheated to 375°F for 30 minutes.
8.Remove foil and continue baking for another 15 minutes.
9.Garnish plate with fresh parsley and all leftovers from baking dish.
Serve with lemon wedges.