Stuffed Baby Squid

Method

1. Separate the head and tentacles from the squid bodies. Remove eyes and skin if present.
2. Finely chop the tentacles and head.
3. Cut the cherry tomatoes into quarters.
4. Heat a drizzle of olive oil in a pan with a garlic clove and chili pepper.
5. Add the chopped tentacles and deglaze with white wine. Sauté for 2 minutes.
6. Add the quartered cherry tomatoes and a pinch of salt. Sauté for another 2 minutes.
7. Transfer the mixture to a bowl and remove the garlic clove.
8. Add breadcrumbs (mollica di pane), chopped Taggiasca olives, capers, chopped parsley, and mashed boiled potato. Mix well.
9. Stuff the squid bodies with the filling. If needed, secure with toothpicks.
10. Place the stuffed squid in a baking dish with a drizzle of olive oil on the bottom.
11. Drizzle more olive oil on top and sprinkle with breadcrumbs (pangrattato) and pepper.
12. Bake at 180°C (350°F) for about 20 minutes.
13. Serve hot.