Preparation Method
1. Clean the Squid
Rinse the squid under running water. Remove the insides from the body (mantle) and separate the tentacles.
Peel off the outer skin, rinse again, pat dry, and set the bodies aside.
Finely chop the tentacles.
2. Prepare the Filling
Heat a generous amount of olive oil in a pan and gently sauté the minced garlic.
Add the chopped tentacles and cook on low heat for about 10 minutes, covered. Season with salt and pepper.
Stir in the crumbled bread.
Add chopped fresh parsley, capers, and chopped anchovy fillets.
Crack in the egg and mix everything well until combined.
3. Stuff the Squid
Fill each squid body with the prepared mixture (do not overfill).
Seal the openings with toothpicks.
Arrange the stuffed squid in a baking dish, drizzle with olive oil, add 2 whole garlic cloves (lightly crushed), and pour in a splash of white wine.
4. Bake
Bake in a preheated oven at 180°C (350°F) for about 40 minutes.
5. Rest and Serve
Let the squid rest for a few minutes before serving.
Serve warm with fresh lemon wedges.
Tips & Variations
Add black olives, sun-dried tomatoes, or cheese (pecorino or fontina) for extra flavor.
You can replace breadcrumbs with mashed boiled potatoes.
Use fresh squid for best results, but frozen works too—just thaw and dry well before cooking.
Serve with roasted potatoes, seasonal vegetables, or crusty bread.
Regional Variations
Neapolitan version: cooked in tomato sauce with white wine for about 30 minutes.
Sicilian version: includes raisins and pine nuts, often grilled.
Ligurian version: uses bread soaked in milk, olives, and pan-cooking with wine.
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