1 kg of medium sized squid
2 whole eggs
Extra virgin olive oil
pecorino cheese, grated
1 bay leaf
4 sun-dried tomatoes plus some fresh
half a glass of white wine
Wash the squid. In a bowl, prepare a mixture of stale bread soaked in milk, adding gradually two eggs, parsley, garlic, salt, pepper and a generous sprinkling of pecorino cheese from Puglia. Fill the squid with the mixture. Close the squid with toothpicks.
Put oil in a frying pan, a garlic clove, sliced onion, fresh tomatoes and those three buckets, bay leaf and parsley.
Fry and then pour in half of a glass of white wine and finally cover and cook for 40 minutes over low heat, adding a little water if necessary.