Stuffed Squid

Instructions

Tips

• 1 To prepare this recipe, first you need to thoroughly clean the squid.
• 2 After rinsing them under running water, separate the mantle from the head, being careful to remove the eyes. Then remove all the innards inside and the small colorless cartilage present in the mantle. After removing the beak from the tentacles, skin the squid by gently cutting the outer film and pulling it off with your hands. Rinse thoroughly under running water.
• 3 Once rinsed, separate the tentacles from the mantle using a small knife. Place the tentacles on a kitchen towel and dry thoroughly. Cut the tentacles and head into small pieces and place them in a bowl. In a nonstick pan, lightly toast the breadcrumbs with the pine nuts and chopped pistachios. Add the mixture to the previously chopped tentacles, adding a grated garlic clove and chopped fresh parsley. Mix the mixture well with the grated Gran Campidano, three tablespoons of extra virgin olive oil, and a pinch of salt.
• 4 Place the mixture inside the squid and close them with a toothpick.
• 5 Place a pan over high heat and add three tablespoons of extra virgin olive oil, a whole garlic clove, and the tomato puree. Cook for ten minutes, seasoning with salt and pepper to taste. Remove the stuffed squid and place them in the pan. Cook for twenty minutes, turning occasionally. Cooking times may vary slightly depending on the size of the squid.
• 6 Remove the whole garlic clove from the pan. Arrange the stuffed squid on a serving platter, drizzle with the rich sauce and a drizzle of extra virgin olive oil. Serve with toasted bread croutons and diced Gran Campidano cheese.