Italian Calamari Estofado
Yield: 6 servings
2 lb squid, med
1/2 c bread crumbs
1/4 c romano, grated
1 T parsley, chopped
1 garlic clove, minced
Wash and clean squid thoroughly and drain well, but leave whole.
Combine bread crumbs, cheese, parsley, eggs, garlic, salt and
pepper. Mix and blend well together. Stuff bodies of squid and
sew opening. Brown in hot olive oil until they start to turn
slightly pink. Remove from pan and place in tomato sauce. Cook
until tender. Serve over pasta.