Stuffed Squid in Red Broth

Method

1. Clean the squid: remove the central cartilage and reserve the tentacles and heads.
2. Finely chop the reserved tentacles and heads for the filling.
3. Soak stale bread in milk, then squeeze out excess milk and crumble into a bowl.
4. Add the chopped tentacles, parsley, grated Parmesan, salt, chili powder, sultana raisins, extra virgin olive oil, and black pepper. Mix well.
5. In a pan, toast the bread mixture with a little garlic, basil, and a splash of milk until lightly golden. Set aside to cool.
6. For the tomato broth: in a saucepan, heat olive oil with garlic and basil. Add Taggiasca olives, anchovies, capers, and oregano. Cook briefly, then add tomato passata and a little broth. Simmer for a few minutes.
7. Stuff the squid with the cooled filling using a small spoon, filling generously but leaving room to close the opening with the head.
8. Place the stuffed squid in the tomato broth. Add a bit more broth if needed, cover, and cook over medium heat until the squid is tender.
9. For plating: brush a little squid ink on the plate. Place the stuffed squid on top, spoon over some broth, garnish with a basil leaf, drizzle of extra virgin olive oil, and a grind of black pepper.