Stuffed squid in white wine with cherry tomatoes

Ingredients

For 1 serving

• Squid220 g
• Breadcrumbs25 g
• Pecorino8 g
• Parsley5 g
• Garlic1 clove
• White wine60 ml
• Cherry tomatoes150 g
• Extra virgin olive oil1 tablespoon
• Whole wheat bread40 g
• Saltto taste

Contains: gluten, lactose, shellfish, sulphites,

In season: May – September

Method

1. Clean the squid: pull off the head with the tentacles, remove the clear quill and innards from the body, peel it and rinse; cut the eyes and beak off the tentacles and chop them finely.
2. Chop the parsley and peel the garlic, chopping half of it. In a bowl, mix the tentacles, breadcrumbs, grated pecorino, parsley, chopped garlic, a teaspoon of oil and a pinch of salt.
3. Fill the bodies two thirds full, as they shrink while cooking, and close them with a cocktail stick.
4. Heat the remaining oil in a pan over medium heat with the rest of the garlic, crushed, and brown the squid for 2–3 minutes, turning, until white and opaque; pour in the white wine and let it evaporate.
5. Add the halved cherry tomatoes, cover and simmer gently for 25 minutes, turning the squid halfway, until fork-tender and the sauce has reduced.
6. Meanwhile, toast the sliced wholemeal bread for 2–3 minutes, until crisp; remove the cocktail sticks and serve the squid with the sauce and bread.