Stuffed squid (Calamari Ripieni)

Rinse the squid under running water, then gently remove the head from the body with your hands and keep it aside. Take out the transparent cartilage pen that is inside then rinse the squid pocket under running water and remove the entrails with the fingers

Remove the outer skin by cutting one end with a small knife and pulling gently

Heat the oil in a pan, add the garlic clove and anchovy fillets and let them melt over low heat, then add the chopped tentacles and jump for 2-3 minutes. At this point, remove the garlic from the pan and add the breadcrumbs. After a couple of minutes, blend with the white wine.

Transfer the mixture to a bowl and let it cool, then add the grated Parmesan cheese, the chopped parsley, salt and pepper

Take back the squid that you had kept aside and fill them with the mixture, taking care to leave a couple of cm free from the edge When all the squid are stuffed, fold the edges of the edge and close the opening with a toothpick

Arrange the stuffed squid on a dripping pan with lightly oiled parchment paper and cook at 190 ° for about 20 minutes depending on the size.