Stuffed squid Neapolitan style

Ingredients for 2 servings:

• 4 squid tube(s), size U 10, approx. 20 cm length or 500 g squid with tentacles
• 120 g rolls or slices of white bread
• 4 anchovies in brine
• 30 g capers
• 16 olives, black
• 1 chili pepper or 1 chili pepper
• 4 sprigs of parsley
• 3 cloves garlic
• 20 g Parmesan
• 4 tbsp olive oil, extra virgin, cold pressed
• n. B. Salt
• n. B. pepper, black
• 8 tbsp white wine

Instructions

Working time approx. 40 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 40 minutes

Calamari imbuttunat alla napoletana.

Cut rolls or white bread into approximately 1 cm pieces, place in a bowl, cover with cold water and soak for about half an hour. If using whole squid, clean them. To do this, remove the head and entrails from the fish casing. Cut off the tentacles or tentacles and cut into 1 cm pieces. Remove the head and entrails. Wash the fish casing thoroughly. If using squid tubes, cut a 5 mm wide strip off the top edge to replace the missing tentacles and chop these strips into small pieces for the filling. Place 4 anchovies, 30 g capers and 16 black olives in a cup of water and cover with water and soak for a few minutes. Drain the water. Mash the anchovies and capers using a wide-toothed fork. Quarter the olives. Deseed and chop 1 chili pepper. Finely chop 4 sprigs of parsley. Finely chop 2 cloves of garlic and fry briefly with the chili pepper in 2 tablespoons of olive oil. Add the chopped tentacles, anchovies, capers, olives, and parsley and fry for 3 minutes. Stir occasionally. Add 4 tablespoons of white wine and continue to sauté briefly until the white wine has evaporated. Transfer to a bowl. Preheat the oven to 200 degrees Celsius. Squeeze the bread cubes thoroughly and add them to the bowl with 20g of Parmesan cheese, season with salt and pepper. Mix the mixture thoroughly with your hands and stuff the squid. Seal the squid with toothpicks. Place 2 tablespoons of olive oil and 4 tablespoons of white wine in a saucepan. Finely slice 1 garlic clove and distribute evenly in the saucepan. Add the squid, pierce it several times with a sharp knife, sprinkle with salt, and bake in the oven at 200 degrees Celsius for about 20 minutes. Note that overcooked squid will become rubbery and tough. Variation: Add 1 egg, some sultanas or some pine nuts to the filling.