Recipe:
2 1/2 lb squid tubes and tentacles (cleaned)
1 1/2 cups bread crumbs
1 cup parsley (chopped)
1 cup pecorino (grated)
1 egg
2 tsp salt
1/2 lemon
1/2 cup white wine
For the sauce:
2 tbs EVOO
1/2 yellow onion (diced)
3 cloves garlic (minced)
28 oz can whole peeled tomatoes (crushed)
24 oz passata or puree
6 basil leaves
2 tbs capers
Salt and pepper to taste
Bring a pot of water about 3 in high to a boil with the lemon and the wine. And simmer the tubes and tentacles for 10 minutes. While the water is coming to boil and squid is cooking in a separate pan to medium heat. Add the EVOO, onion, and garlic and sauté until onion is soft. Add the tomato product and capers, season with salt and pepper to taste and let simmer. After squid simmers 10 minutes strain and cool until able to handle. Mince the tentacles and place in a bowl with the parsley, pecorino, bread crumbs, egg, and 2 tsp salt, mix thoroughly. Stuff each tube with the mixture and seal the ends with a tooth pick. Simmer in the sauce for 20 minutes or until tender when pricked with a knife.