Ingredients:

6 stufed clamari, cleaned tentacles chopped and reserved

1 egg

10 olives chopped

2 tablespoons capers chopped

4 anchovy fillets chopped

50gr pecorino cheese grated

25gr parsley finely chopped

2 sprigs rosemary finely chopped

3 garlic cloves finely chopped

5 tablespoons breadcrumbs

salt and freshly ground black pepper

200ml white wine

200gr tomato passata or polpa .

Grated zest of 1 lemon

Method

Whisk the egg in a large bowl and stir in the tentacles , olives, capers , anchovy fillets , pecorino cheese , lemon zest , herbs , garlic and breadcrumbs and mix well, season to taste with salt and pepper . Fill the calamari loosely with the mixture loosely with the mixture and close by treading the top with a toothpick .

Heat the olive oil in a large pan and brown the squid on all sides over high heat sprinkle a few extra drops of oil and pour in the wine ; cover and braise over low heat for about 25 minutes until tender , add the tomato passata or polpa and cook for 5 minutes more serving piping hot .

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