Stuffed Squid

Ingredients

• 8 squid, with tentacles, rinsed and cleaned (1 1/2 lb total)
• 6 tablespoons extra-virgin olive oil
• 1 (14-15 ounce) can stewed tomatoes, pureed
• 15 fresh basil leaves
• 1/4 teaspoon fine sea salt
• 1/2 teaspoon black pepper
• 1 ounce finely grated aged pecorino cheese (1/2 cup)
• 1/2 cup finely ground fresh breadcrumb (from an Italian loaf)
• 1/4 cup chopped fresh flat-leaf parsley
• 4 garlic cloves, minced
• 2 large eggs, lightly beaten

Directions

1. 1

   Finely chop tentacles. Heat 1/4 cup oil in a wide 5- to 6-quart heavy pot over moderately high heat until hot but not smoking, then sauté tentacles, stirring, until just cooked through, about 1 minute.

2. 2

   Transfer with a slotted spoon to a bowl and cool.

3. 3

   Stir tomatoes into oil in pot along with basil, sea salt, and 1/4 teaspoon pepper and simmer, uncovered, stirring occasionally, 10 minutes.

4. 4

   While sauce simmers, stir together Pecorino, bread crumbs, parsley, garlic, eggs, sautéed tentacles, and remaining 1/4 teaspoon pepper.

5. 5

   Gently stuff each squid body with a slightly rounded tablespoon of bread-crumb mixture and pat squid to distribute filling evenly.

6. 6

   Weave a wooden pick horizontally across wide opening of each squid to seal. (During cooking, stuffing will expand and squid will shrink, forming a rounded, well-stuffed squid.)

7. 7

   Heat remaining 2 tablespoons oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté squid, turning over once, until browned and any liquid given off is evaporated, about 6 minutes total.

8. 8

   Add squid to tomato sauce and simmer, covered, turning occasionally, until squid is tender, 25 to 30 minutes. Discard picks and serve squid with sauce.