INGREDIENTS (4 to 6 servings)
7 tubes of thawed squid
1 large onion
1 bunch of parsley
150 g grated Parmesan cheese
150 g fine breadcrumbs
70 g smoked bacon
800 g tomato pulp
Thaw squid according to package instructions.
Reserve 6 in a plate and save 1 for stuffing.
Sauce: Peel the onion, chop half of it and pour it into a pan. Add the bacon and a generous drizzle of olive oil. Sauté over medium heat, add the tomato pulp, a glass of water, salt, cover the pan and simmer while you prepare the rest. The sauce will cook for about 20 minutes. Stir occasionally, and if it thickens too much, add a little water.
Stuffing: Strip the parsley, wash and wring the leaves and pour them into the bowl of a food processor. Slice the remaining half onion and add it to the parsley. Add 4 tablespoons of olive oil, the eggs, the parmesan, the tube of squid cut into pieces, salt, pepper and mix until you get a rather smooth stuffing. Add the breadcrumbs and mix for a few seconds to mix. The stuffing should be rather thick, not liquid.
Stuffed squid: Fill the squid tubes one by one with a teaspoon. Carefully pack the stuffing to push it towards the end of the body, be careful not to break it. Fill the squid up to 2 cm from the edge, then close the opening with a toothpick.
Cooking: Flour the stuffed squid. Heat olive oil in a frying pan, brown the squid on both sides for about a minute. Then slide them into the sauce, cover the pan and cook for 30 minutes to 35 minutes, until the flesh is tender. Halfway through cooking, add a nice pinch of oregano to the sauce. Let cool a few minutes, enjoy!