Preparation:
Remove the tentacles and clean the squid well, throwing away the intestines, the ink sac and the transparent, feather-shaped "bone" that you will find inside their most intimate regions. Chop the tentacles very finely, together with the ham and two tomatoes. Add the salt and pepper and a little chopped parsley. Stuff the squid with this mixture, which should be quite thick. Fasten the open end of each squid with a toothpick.
Cook the chopped onion in olive oil for a few minutes over a gentle heat. Add the other chopped tomato and the garlic and saute until everything is well blended. Lay the stuffed squid on the bed of onions, cover the pan and cook for about 20 minutes over a low heat. Add a little dry, white wine if the sauce is drying up. Drink the rest of the wine with the finished squid. |
