Stuffed Squid

• 8 squid, with tentacles, rinsed and cleaned (1 1/2 lb total)
• 6 tablespoons extra virgin olive oil
• 1 (14 -15 ounce) can stewed tomatoes, pureed
• 15 fresh basil leaves
• 14 teaspoon fine sea salt
• 12 teaspoon black pepper
• 1 ounce finely grated aged pecorino cheese (1/2 cup)
• 12 cup finely ground fresh breadcrumb (from an Italian loaf)
• 14 cup chopped fresh flat-leaf parsley
• 4 garlic cloves, minced
• 2 large eggs, lightly beaten

1. Finely chop tentacles.
2. Heat 1/4 cup oil in a wide 5- to 6-quart heavy pot over moderately high heat until hot but not smoking, then saute tentacles, stirring, until just cooked through, about 1 minute.
3. Transfer with a slotted spoon to a bowl and cool.
4. Stir tomatoes into oil in pot along with basil, sea salt, and 1/4 teaspoon pepper and simmer, uncovered, stirring occasionally, 10 minutes.
5. While sauce simmers, stir together Pecorino, bread crumbs, parsley, garlic, eggs, sauteed tentacles, and remaining 1/4 teaspoon pepper.
6. Gently stuff each squid body with a slightly rounded tablespoon of bread-crumb mixture and pat squid to distribute filling evenly.
7. Weave a wooden pick horizontally across wide opening of each squid to seal.
8. (During cooking, stuffing will expand and squid will shrink, forming a rounded, well-stuffed squid.)
9. Heat remaining 2 tablespoons oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then saute squid, turning over once, until browned and any liquid given off is evaporated, about 6 minutes total.
10. Add squid to tomato sauce and simmer, covered, turning occasionally, until squid is tender, 25 to 30 minutes.
11. Discard picks and serve squid with sauce.

tentacles, extra virgin olive oil, tomatoes, basil, salt, black pepper, pecorino cheese, parsley, garlic, eggs

Taken from www.food.com/recipe/stuffed-squid-331964 (may not work)