CALAMARI RIPIENI-STUFFED

Ingredients

• 2 1/2 pounds fresh squid, cleaned
• 1 lemon 
• 1/4 cup Italian parsley, finely chopped 
• 4 salt-packed anchovies
• 2 cloves garlic
• 1/2 cup of Parmigiano cheese grated
• 1/4 cup fresh bread crumbs
• 1 egg
• 1/2 glass of white wine
• Salt and pepper to taste
• Extra-virgin olive oil

Directions

1. Remove tentacles and leave the body whole. Drizzle the squid bodies with the lemon juice and set aside.
2. Saute crushed garlic and anchovies (patted dry and finely chopped) in half the olive oil until anchovies are melted.
3. Chop the tentacles finely and add to pan. Add the wine and stir.
4. Add the parsley and  mix well.
5. Transfer everything in a bowl and add bread crumbs, egg and grated Parmigiano. 
6. Taste and season with salt and pepper.
7. Stuff the squid, but not too much, using a small spoon or a pastry bag and close the opening with a toothpick.They will shrink during the cooking and if stuffed too full they'll split open. 
8. Saute them in the bottom of a heavy pot in a little olive oil and a clove of garlic on all sides.

You can make this ahead and reheat it - it gets even better!