Ingredients for 4 people:
• 12 flying squids already gutted
• 4 anchovy fillets in oil
• 1 cup fresh bread crumbs
• 1 egg
• 1 lemon
• 3 tablespoons of chopped parsley
• 1 small garlic clove
• bread crumbs
• evo oil
Cut the tentacles of the squid and boil them for 10 minutes in salted and acidulated water with a little ‘of lemon juice, drain and chop with the parsley, garlic and anchovy fillets. Put the mixture in a bowl, add bread crumbs, beaten egg, salt, pepper and mix. You have to obtain a fairly consistent mixture, if it is not, add a spoonful of breadcrumbs. With this stuffing fill the pockets of raw squid and then sew the opening with needle and white thread.
Arrange the stuffed squids in a pan well-brushed with evo oil, flavor them with some evo oil and bake in preheated oven at 350 °F for about 30 minutes. It can be cooked also on stove over low heat and in that case it will take about 40 minutes.