Seppie Ripiene

• 2 1/4 pounds squid medium sized
• 6 1/3 cups tomato sauce
• 2 eggs
• 3 3/4 cups grated pecorino cheese
• 15/16 cup breadcrumbs
• 1 clove garlic
• chopped parsley
• onion salt
• pepper
• oil

1. Clean squid by removing the eyes, intestines and bone, being careful not to break the bag.
2. Prepare the dough for the filling: Beat the eggs with the grated cheese, breadcrumbs, parsley and garlic chopped, salt, pepper and mix with a little oil.
3. Fill the squid closing the end with a toothpick or cucendole with wire.
4. Saute the chopped onion in oil along with the squid, taking care not to break them, then add the tomato sauce to cover up the cuttlefish, salt and cook over a low heat for about 2 hours.
5. The resulting sauce also lends itself to a great spaghetti.

tomato sauce, eggs, pecorino cheese, breadcrumbs, clove garlic, parsley, onion salt, pepper, oil

Taken from www.yummly.com/recipe/Seppie-Ripiene-1673687 (may not work)