Baked stuffed squid with salad

Ingredients

For 1 serving

• Squid220 g
• Breadcrumbs25 g
• Pecorino10 g
• Parsley8 g
• Garlic1 clove
• Canned peeled tomatoes150 g
• Mixed salad greens80 g
• Extra virgin olive oil12 g
• White wine40 ml
• Saltto taste
• Black pepperto taste

Contains: gluten, lactose, shellfish, sulphites,

Method

1. Preheat a conventional oven to 180 °C. Clean the squid: pull off the head with the tentacles, empty the body, remove the clear quill and the skin and rinse; remove the eyes and beak from the tentacles.
2. Finely chop the tentacles, parsley and peeled garlic, then mix them with the breadcrumbs, grated pecorino, half the oil, salt and pepper.
3. Fill the bodies two-thirds full without packing, as they shrink while cooking, and close them with a cocktail stick.
4. In a baking dish crush the peeled tomatoes with a fork, add the white wine, salt and pepper and lay the squid on top.
5. Bake for 25 minutes, turning halfway, until the squid is tender when pierced with a fork and the sauce has reduced.
6. Wash and dry the mixed salad, dress it with the remaining oil and a pinch of salt and serve it with the squid.