Fresh bread crumb (crust removed): 100 g (approx. 3.5 oz)
Anchovy fillets in oil: 6
Egg: 1
Pecorino cheese (grated): 30 g (approx. 1 oz)
Dry white wine: 40 g (approx. 3 tbsp)
Garlic: 1 clove
Fresh flat-leaf parsley: 5 g
Fine salt: to taste
Black pepper: to taste
Olive oil: as needed
Instructions
Clean the squid: peel away the outer skin. Separate the mantle from the tentacles by making a cut just beneath the eyes. Open the tentacles outward and press up through the center to pop out and discard the beak. Finely chop the tentacles with a chef's knife and set the hollow squid bodies aside.
Trim the crust off the bread and cut the soft crumb into small cubes. Finely chop the washed parsley. In a skillet, heat a drizzle of olive oil, add a clove of garlic and the anchovy fillets, and allow the anchovies to melt gently over low heat. Add the chopped tentacles and sauté for 2–3 minutes. Remove and discard the garlic clove, then toss in the cubed bread crumb. After two minutes, deglaze with the white wine, pressing down on the bread with a spatula or wooden spoon so it thoroughly absorbs the pan juices.
Once the liquid has been absorbed, transfer the mixture to a bowl and let it cool completely. Once cool, mix in the grated Pecorino, chopped parsley, lightly beaten egg, salt, and black pepper. Work the mixture with your hands until it becomes compact and uniform. Transfer the filling to a piping bag and snip the tip to an opening of about 1 cm (½ inch).
Pipe the filling into the reserved squid tubes, making sure to leave roughly 2 cm (¾ inch) of empty space at the opening to prevent overflowing. Fold the edges inward and pierce through with a toothpick to seal each squid shut.
In a large skillet, heat a drizzle of olive oil with a clove of garlic. Arrange the stuffed squid in the pan and sear over high heat for a minute to seal them. Deglaze with the white wine. As soon as the alcohol cooks off, season with a pinch of salt, cover with a lid, and cook over medium heat for 5–6 minutes depending on the size of the squid. Turn off the heat, sprinkle with freshly chopped parsley, and serve immediately.
