Steps

• First, I prepared the sauce.

  I placed in the pot the clove of garlic, the finely chopped half onion, and extra virgin olive oil.

  I let it simmer and added the chopped parsley, the tomato pulp, salt, and sugar and let it go for about ten minutes.

  After these minutes, I turned off the heat and set it aside to later add the squid, once filled.

  

• We cut the tentacles into small pieces, let them release their water, and then sauté them in a pan for about ten minutes.

  Once cooked, we set them aside.

  

• Now, let’s focus on preparing the stuffing.

  In a bowl, we pour some milk and soften the bread crumb.

  Once ready, we squeeze it, shred it, and place it in a separate container where we will also add an egg, a teaspoon of chopped parsley, pine nuts, Taggiasca olives, and the anchovy fillets, also chopped.

  We also add the tentacles (which we had sautéed earlier) and the ricotta.

  Mix everything and prepare to stuff the squid.

  Once washed and dried, we begin to fill it.

  IMPORTANT Do not add filling up to the brim of the pouch, or it will tend to burst.

  Seal the sides with small metal skewers like toothpicks or as you prefer.

  At this point, before putting it in the pot, we prick the entire surface.

  

• Take the sauce and cook the squid. Turn it often and occasionally continue to prick it.

  If we see that the sauce is drying too much, add half a glass of hot water.

  Cook our dish for about an hour and a half to two, adjusting based on the size of the squid.

  With the leftover filling, after adding a few tablespoons of breadcrumbs, I prepared small meatballs that I also put in the sauce to complete the dish.

  

• Are you ready to enjoy this delicacy?

  Obviously, with the abundance of sauce I also dressed the pasta with it.

  To be precise, fresh pasta tagliolini.

  Oh, what a delight. Try it and let me know if you like.