Stuffed Squid Gigliese Style


For four people

  • One 8-hg squid
  • 4 cloves of garlic
  • parsley
  • EVO oil
  • 1 can of tomatoes
  • breadcrumbs
  • 2 eggs
  • onion
  • a little grated parmesan cheese
  • some grated pecorino cheese


Prepare the sauce: sauté 2 cloves of garlic, the onion and some chopped parsley in oil, then add the can of tomato puree, a pinch of salt and let it cook slowly.

Prepare the squid: clean and wash the squid, take the “granfie” and chop them together with two cloves of garlic and some parsley; put everything in a bowl, add the breadcrumbs, the two eggs beaten with some grana cheese and some grated pecorino cheese and mix well. Take the washed squid, fill it with the mixture. Close the squid with a toothpick so that the filling does not spill out during cooking. Dip the squid into the sauce and simmer for about 1 hour. When cooked, cut the squid into slices, about a finger high, and arrange them on a tray covered with sauce.