Name: Seppioline Ripiene (Stuffed Baby Squid)
Yield: Serves 4
Cuisine: Italian
Ingredients: 2 garlic cloves, chopped; 4 salted anchovies, boned; 1.2 kg/2½ lb baby squid, cleaned and tubes left whole; 115 g/4 oz/2 cups soft white breadcrumbs; salad leaves and lemon wedges, to serve; sea salt; 75 ml/5 tbsp extra virgin olive oil, plus extra for greasing; 30 ml/2 tbsp chopped fresh flat leaf parsley

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Italian Regional Cookbook

By Valentina Harris

Published 2017

About

For this Ligurian dish, you need tender little squid that will hold their shape and look pretty once baked. Serve them on a bed of fresh salad leaves, such as peppery rocket, with lemon wedges for a lovely light meal.

Ingredients

1.2 kg/2½ lb baby squid, cleaned and tubes left whole
4 salted anchovies, boned

Europe
Italy
Fish course
Pescatarian
Liguria
Mediterranean

Method

Preheat the oven to 200°C/400°F/Gas 6.
Thoroughly grease an ovenproof dish with a little olive oil.
Rinse the squid repeatedly in running cold water until they are pure white and no sand or grit remains inside the tubes.
Wash the an

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