Adapted from Chef Jar
MADE WITH PRESERVED SUMMER TOMATOES
2 lb medium squid
1 jar Preserved Summer Tomatoes
4 Tbsp Olive Oil
3 garlic cloves, minced
1 cup dry breadcrumbs
8 tbsp grated Pecorino/Parmesan cheese
3 eggs, beaten
Salt to taste
ground black pepper
Squids should be skinned, with heads and cartilage removed. (Click here for a great step-by-step tutorial). Thoroughly wash the inside of the squid body tube in cold running water, using your finger to pull out any residual innards. Pat dry and set aside.
Heat olive oil in a large, shallow pan. Add chopped garlic and sauté over medium heat for 5 min. until golden. Don't burn it otherwise you will end with a bitter sauce. Add the Preserved Summer Tomatoes and season with salt to taste. Let it simmer over low heat for 30 minutes. Stir frequently and add a little water if the sauce becomes too dry.
Meanwhile, to make the stuffing, pour the breadcrumbs into a bowl. Add the cheese, beaten eggs and mix well.
Divide the stuffing equally among squid. Spoon the stuffing into squid bodies, without overfilling, since the mixture will double in size during cooking.
Secure the squid with wooden toothpicks.
Add the stuffed squid to the sauce, cover the pan and cook 1 ½ hours or until the squid is tender. Add some more water if it becomes too dry.
Season with salt and pepper.
Serve hot or cold, garnished with chopped parsley. Additionally, you can reserve the tentacles, fry them in a light batter and serve them on the side.