Stuffed Squid

Method

1. Prepare the filling: chop the squid tentacles into small pieces.
2. In a non-stick pan, heat a drizzle of oil and cook the chopped tentacles until they release their water and dry out; set aside.
3. In a bowl, combine the squeezed breadcrumbs, cooked tentacles, chopped anchovies, garlic, capers, olives, parsley, pepper, egg, and pecorino. Mix well. Adjust salt and add olive oil. Add breadcrumbs as needed to make a firm, moldable mixture.
4. Stuff the squid bodies with the filling (not to the brim) and close with toothpicks: pierce one side and pass through the other.
5. In a non-stick pan, sear the stuffed squid in a drizzle of oil, turning to brown all sides.
6. Deglaze with white wine, then add cherry tomatoes. Cover and cook over moderate heat for 10–15 minutes.
7. Add capers and olives to the sauce, crush the tomatoes, and cook for another 20–25 minutes, adjusting salt.
8. Near the end of cooking, add chopped parsley. Remove the toothpicks and serve.