Stuffed Calamari

Method

1. Clean the calamari: detach the head, remove the internal fin, rinse, separate the tentacles, remove the beak and skin.
2. Finely chop the tentacles with a knife.
3. In a pan, sauté a clove of garlic in oil, add anchovies and let them melt, then add the chopped tentacles and cook for 1 minute over medium-high heat.
4. Remove the garlic, add breadcrumbs, mix well, deglaze with white wine, stir and press the breadcrumbs to absorb the flavors. Transfer to a bowl and let cool.
5. Add egg, grated Parmesan, fresh parsley, and black pepper. Mix thoroughly.
6. Stuff the calamari with the filling, leaving 1 cm from the edge, and seal with a toothpick.
7. Heat oil in a pan over medium-high heat, place the stuffed calamari, and cook for 4 minutes without moving them to form a crust.
8. Deglaze with white wine, let evaporate, reduce heat, cover, and cook for another 5 minutes.
9. Turn off the heat, add fresh parsley and lemon zest.
10. Plate and serve.