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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: Sam Waring
Servings: 6
2 pounds medium squid
½ cup bread crumbs
¼ cup grated Romano cheese
1 tablespoon chopped parsley
2 eggs
1 minced garlic clove
salt
black pepper
olive oil
tomato sauce
Wash and clean squid thoroughly and drain well, but leave whole. Combine bread crumbs, cheese, parsley, eggs, garlic, salt and pepper. Mix and blend well together. Stuff bodies of squid and sew opening. Brown in hot olive oil until they start to turn slightly pink. Remove from pan and place in tomato sauce. Cook until tender. Serve over pasta.