Ingredients

• 2 large squid, cleaned and tentacles reserved

• 1 tablespoon olive oil
• 2 squid tentacles, finely chopped
• 60gfresh breadcrumbs
• 1 garlic clove, crushed
• 1 tablespoon pine nuts
• 30g fresh parmesan, finely grated
• 1 egg, beaten
• 1 tablespoonchopped fresh flat-leaf parsley

• 4 tablespoons olive oil
• 2 stuffed squid tubes
• 1 garlic clove, finely chopped
• 3 anchovy fillets in oil
• 400g polpa di pomodoro (tomato pulp)
• 1 tablespoon fresh oregano leaves
• Extra oregano sprigs, to garnish

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Method

Preparation:25 minutes
Cooking: 45 minutes

1. Clean the squid, cutting off the heads and beak. Leave tubes whole, and keep the little bunches of tentacles together; discard the heads. Remove transparent quill from each tube, then rinse.

2. For stuffing, heat oil in a medium frying pan and fry tentacles for one minute. Drain and place in a bowl. Add breadcrumbs, garlic, pine nuts, parmesan, egg and parsley, season with salt and pepper and toss to combine.

3. Divide stuffing mixture between squid tubes, leaving a little room at the top, and secure each with a wooden cocktail stick.

4. For sauce, heat olive oil in a small frying pan, add stuffed squid and cook gently for 10-12 minutes. Add the garlic and anchovies, and continue to cook, stirring until the anchovies have almost dissolved into the oil. Add the tomatoes, salt, pepper and oregano, and stir to combine.

5. Ensure the sauce covers the squid and cook gently, uncovered, for 15-20 minutes. Allow to sit in the sauce for a few minutes.

6. To serve, cut squid tubes to 1cm thick pieces. Spread a spoonful of sauce on a serving plate, arrange cut pieces on top and dress with oregano sprigs.