Name: Seppie Ripiene (Stuffed Squid)
Yield: Serves 4
Cuisine: Italian
Ingredients: 1 garlic clove, crushed; 1 egg, beaten; 4 large squid, cleaned and ready to cook (see Cook’s Tip); 9 tomatoes, peeled and seeded; 60 ml/4 tbsp olive oil; sea salt and ground black pepper; 60 ml/4 tbsp grated pecorino cheese; 60 ml/4 tbsp dry breadcrumbs; green salad, to serve (optional); chopped fresh parsley, to garnish

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Italian Regional Cookbook

By Valentina Harris

Published 2017

About

Elaborate recipes are rare in Puglia, where the tendency is to use just a few basic, but good-quality, ingredients. The squid for this delectable dish must be fresh and carefully cleaned, and the tomatoes need to be juicy and sweet.

Ingredients

60 ml/4 tbsp olive oil
1 garlic clove, crushed
9

Method

Heat the olive oil in a wide, shallow pan that is large enough to hold all the squid in one layer. Add the garlic and fry over a medium heat for 5 minutes. Do not let it burn or it will taste bitter.
Chop the tomatoes, then add them to the pan. Season to taste. Bring to the boil, then lower the heat and simmer for 30 minutes, stirring frequently and adding a li