Clean the squid: detach the head, remove the innards and the cartilage, rinse under running water, remove the skin and cut off the fins. Cut the eyes off 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 in the bread crumbs, the parsley with the chopped garlic, the egg and the cooked squid parts. Add breadcrumbs to adjust the consistency.
Fill the squid with the mixture and close with a toothpick.
Oil a baking tray, arrange the squid and cook for about 25 minutes in a preheated oven at 180 degrees. Five minutes before the end of cooking, sprinkle with breadcrumbs.
Wine
Maximum 24 hours in the refrigerator once cooked.
Served with a glass of white wine and some toasted bread.
Italia
| Energy (kcal) | 73.98 |
| Carbohydrates (g) | 1.56 |
| of which sugars (g) | 0.69 |
| Fat (g) | 1.43 |
| of which saturates (g) | 0.65 |
| Protein (g) | 8.34 |
| Fibre (g) | 0.11 |
| Salt (g) | 0.15 |
