Stuffed squid in tomato sauce

Ingredients

Ingredients

• 100 g breadcrumbs
• 1 handful of flat-leaf parsley, chopped
• 1 clove garlic finely chopped
• 2 eggs
• 1/2 chilli, thinly sliced
• 1-2 teaspoons salt flakes
• 1 handful of small baby capers in salt, well washed and roughly chopped
• 4 anchovy fillets, chopped
• 4 tubes medium squid
• 2 tablespoons extra virgin olive oil

For the sauce

• 2 tablespoons of extra-virgin olive oil
• 1 clove garlic, thinly sliced
• 2 tablespoons of finely chopped parsley stalks
• 1/2 chili, thinly sliced
• 150 ml of white wine
• 1 x 700 g bottle of Mutti Passata

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