Grilled Squid
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- squid (totani)
- parsley
- garlic
- breadcrumbs
- olive oil
- pepper
- salt
Instructions
- Remove the internal quill (penna) from each squid.
- Cut off the tentacles and chop them with parsley and a little garlic; mix with plenty of breadcrumbs, oil, pepper and salt.
- Fill the sacs with the stuffing and pin the openings closed with a small skewer.
- Season the outside with oil, pepper and salt and grill. (Small squid may instead be floured and fried, without overcooking.)