Stuffed Squid Braised In White Wine; Calamari Ripieni Stufati Al Vino Bianco

• The stuffing
• 1 -2 tablespoons xv olive oil
• 2 tablespoons chopped fresh parsely
• 2-3 tablespoons chopped fresh basil
• 1/2-1 tablespoons chopped fresh garlic
• 1 whole egg beaten
• 2-3 tablespoons freshly grated Parmesan Cheese
• 1/4 cup fine unflavored bread crumbs
• 1/2 teaspoon salt
• 5-6 twists fresh ground pepper
• 3-4 squid tentacles
• 6 large squid sac 5 inches long
• Braising Liquid
• 1/4 inch of olive oil in large skillet
• 4 whole cloves of garlic
• 1 can Italian tomatoes coarsely chopped. I will only use San Marzzano DOP (this makes the dish)
• 1/4 cup dry white wine
• 1/4 cup fresh chopped basil and parsley
• 1/2 teaspoon crushed garlic

1. mix all stuffing ingredients in a small bowl. Add finely chopped squid tentacles. Make sure enough olive oil to be moiste but not soggy. Wash and thoroughly dry squid sacs. Divide stuffing into 6 equal parts and stuff into each squid sac being careful not to over stuff. Using a darning needle and cooking string carefully close the open ends of the squid sac.
2. Heat oil in large skilled and saute the garlic cloves until golden brown. Discard the garlic and add the squid browning nicely on all sides.Add chopped tomatoes with juice. Add garlic, wine, basil and parsely. Salt and pepper to taste. Cover skillet and simmer on low for 30 -40 minutes
3. Remove squid to cutting board and let set for a few minutes. Remove string and cut squid into 1/2 to 1 inch slices. Reduce the sauce a little and pour over the squid to serve. Use lots of crusty bread to sop up the sauce. rnThis can be done to this point and reheated in a 300 * oven for a few minutes.

stuffing, olive oil, fresh parsely, fresh basil, fresh garlic, egg, parmesan cheese, bread crumbs, salt, ground pepper, tentacles, squid sac, braising liquid, olive oil, garlic, italian tomatoes, white wine, basil, garlic

Taken from food52.com/recipes/11580-stuffed-squid-braised-in-white-wine-calamari-ripieni-stufati-al-vino-bianco (may not work)