Totani Ripieni

Ingredients

• Tomato sauce - 1 cup
• White wine - 1/2 cup
• Salt and pepper - To taste
• Olive oil - 2 tablespoons
• Egg - 1
• Parsley - 1/4 cup, chopped
• Garlic - 2 cloves, minced
• Parmesan cheese - 1/2 cup, grated
• Breadcrumbs - 1 cup
• Squid - 8 medium-sized

Instructions

1. Preheat the oven to 350°F.
2. Clean the squid, removing the tentacles and innards. Set aside.
3. In a bowl, combine the breadcrumbs, Parmesan cheese, garlic, parsley, egg, and a tablespoon of olive oil. Season with salt and pepper.
4. Stuff each squid with the breadcrumb mixture, being careful not to overfill.
5. Heat the remaining olive oil in a large oven-safe pan over medium heat. Add the stuffed squid and cook until they start to turn golden, about 5 minutes.
6. Pour the wine over the squid, then add the tomato sauce. Cover the pan and transfer to the oven.
7. Bake for 30 minutes, or until the squid are tender and the stuffing is cooked through.
8. Serve the stuffed squid hot, with the sauce from the pan poured over the top.