Baked Stuffed Squid: Calamari Ripieni al Forno

• 1/4 cup olive oil
• 1 large onion, sliced thinly (preferably sweet white Vidalia onion)
• Salt and freshly ground black pepper
• 1/4 cup pine nuts
• 1/4 cup raisins
• 1/4 cup Italian or kalamata olives (preferably pitted)
• 1 teaspoon capers, optional
• 1 (24-ounce) can peeled crushed/ground tomatoes (recommended: Kitchen Ready)
• 5 or 6 basil leaves, torn
• 3 eggs
• 3/4 cup seasoned bread crumbs, plus extra for sprinkling
• 1 tablespoon raisins, coarsely chopped
• 1 tablespoon pine nuts, coarsely chopped
• 1/4 cup chopped squid tentacles
• 1 tablespoon caciocavallo cheese or Pecorino Romano, chopped into small cubes
• 12 cleaned fresh or frozen medium squid
• Grated Romano
• Dry seasoned bread crumbs
• Salt and freshly ground black pepper
• Extra-virgin olive oil

1. To make the sauce: Pour the oil into a medium size saucepan, add the onion, a pinch of salt and pepper and saute at medium to medium-high heat until the onion becomes golden and tender and you can see through it.
2. Add the pine nuts, the raisins and the olives, (for a tangy taste, add the capers).
3. Saute for about 3 more minutes).
4. Add the can of tomatoes (add about 1/2 can of water to thin the sauce for cooking) and cook at medium heat for about at least 1 hour, stirring occasionally.
5. Lastly, add the basil leaves for a more fresh and tasty flavor.
6. Preheat the oven to 400 degrees F.
7. To make the stuffing: in a medium bowl, beat the eggs and gradually add the bread crumbs, raisins, pine nuts, tentacles and cheese.
8. Mix to a soft consistency.
9. Stuff squid loosely with the mixture and secure opening with a small skewer or toothpick.
10. Place a single layer of squid in a medium baking dish (9 by 13-inches).
11. Top with the sauce.
12. Sprinkle a little grated romano, some dry seasoned bread crumbs, a pinch of salt and pepper over the sauce, then drizzle with some olive oil.
13. Cover pan with aluminum foil and bake for about 45 minutes or until tender.

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Taken from www.foodnetwork.com/recipes/baked-stuffed-squid-calamari-ripieni-al-forno.html (may not work)