Stuffed Calamari

Method

1. Clean the calamari: remove the internal parts, cartilage, and separate the tentacles and fins. Keep the tentacles and fins for the stuffing. Wash the calamari thoroughly.
2. In a pan, heat olive oil and add a sprig of parsley, 2 garlic cloves in their skin, and 2 small chili peppers. Sauté until fragrant.
3. Add a few anchovies to the pan and let them melt into the oil.
4. Add the reserved tentacles and fins to the pan. Season with black pepper (no salt because the anchovies are salty). Sauté for a few minutes.
5. Deglaze with a splash of white wine and let the alcohol evaporate.
6. Meanwhile, take a piece of stale bread (preferably stale), remove the crust, and cut the crumb into small pieces.
7. Once the tentacles and fins are cooked, remove the garlic and parsley from the pan. Transfer the contents to a blender or food processor.
8. Add to the blender: the bread pieces, some chopped chives, a drizzle of olive oil, a pinch of salt, and the grated zest of one lemon. Blend until smooth.
9. Transfer the stuffing mixture to a bowl.
10. Stuff the calamari with the mixture using a spoon. Fill them generously, pressing gently to distribute the stuffing evenly.
11. Close the opening of each calamari with toothpicks, sewing them shut.
12. In a casserole, heat olive oil and sauté finely chopped onion (yellow onion) and a chili pepper until the onion is soft.
13. Add the stuffed calamari to the casserole and sear them for 3-4 minutes per side, turning gently.
14. Deglaze with white wine and let the alcohol evaporate.
15. Add enough tomato passata (crushed tomatoes) to partially cover the calamari. Add plenty of fresh basil leaves, torn by hand. Cover the casserole and simmer for about 25 minutes.
16. Serve the calamari with the tomato sauce, garnish with fresh chives.