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Stuffed Squid Sicilian Style
(portions 4)
4 large squid (about 400-500g)
100g of breadcrumbs
1 heaped tablespoon of raisins
I heaped tablespoon of pine kernels
1 tablespoon of grated Parmesan cheese
6 anchovy fillets
1 small chilli pepper (optional)
olive oil
1 splash of white wine
Parsley
Salt and pepper ?

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Prepare and clean the squid. you should have four squid bodies and nice collection of tentacles. chop the tentacles, and quickly sauté in hot oil until the curl up. Do not cook too long as squid tends to get very chewy if overcooked. When ready, place in a bowl with your filling ingredients: the breadcrumbs,, the raisins, the pine kernels, the grated Parmesan cheese, the chopped anchovy fillets, chilli pepper (optional) and parsley. Salt and pepper to taste and mix really well. Then spoon the mixture into your four squid bodies, leaving a little room at the entrance. Seal the openings with a toothpick and place on a lightly oiled baking tray. Pour over a little more olive oil and a splash of white wine and place in a pre-heated oven (350). Cook for about 10-12 minutes and serve.