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Stuffed Squid (alamari Ripieni)

ingredients

2 ~ 4 servings
6 Medium squid, cleaned and skinned with the tender parts of the tentacles reserved
3 Tbs Fresh breadcrumbs
2 Tbs Finely chopped parsley
6 Tbs Grated Parmesan cheese
2 Garlic cloves, crushed
1 Egg, lightly beaten
50 ml (2 fl oz) 1/4 cup Olive oil
1/8 tsp Cayenne pepper
4 Garlic cloves, whole
425 g (14 oz) Canned peeled tomatoes
1/2 tsp Dried rosemary
50 ml (2 fl oz) 1/4 cup Dry white wine

method

1. Chop the tentacles finely and put them in a bowl. Add the breadcrumbs, parsley, cheese, 1 crushed garlic clove, the egg, 1 tablespoon of oil, the cayenne and salt and pepper, and mix well. Spoon the mixture into the squid, then with a thick needle and thread, sew up the openings.

2. Heat the remaining oil in a large, deep frying-pan. Add the whole garlic and fry for 5 minutes. Remove and discard the garlic. Add the squid to the pan and brown on all sides. Stir in the tomatoes and can juice, remaining crushed garlic, and the remaining ingredients.

3. Reduce the heat to low, cover and simmer gently for 25 minutes.

4. Transfer the squid to a warmed serving dish and remove the thread. Slice and arrange the slices on a warmed serving dish. Pour over the sauce and serve.

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