Stuffed Squid

As a child this was my favourite dish.
Serves 4:
8 squids g. 800: about € 20.00
2 eggs: € 0.70
Grated Parmesan cheese: g. 60 € 1.50
Grated pecorino cheese: g.40 € 1.50
One big tomato
Parsley, salt, pepper, olive oil: € 0.30
350/400 calories per capita total cost: € 24.00

Buy 8 medium-size squids 8. Wash them well and then cut the tentacles off. Take the tentacles and cut them into small pieces with a knife or a pair of kitchen scissors. Let them stew in a pan with olive oil and a pinch of salt. In the meantime, prepare a mixture of bread crumbs with bits of stale bread, preferably, two beaten eggs and mix with a fork, adding grated cheese.

Cut the peeled tomato into small cubes and put them into a bowl with the tentacles. Mix everything slowly. Use this mix to fill the squids’ bags, don’t overdo it though. Pin the squids with a toothpick once you’re done. Water down the filling that is left with a touch of oil, some salt and some pepper in frying pan and let it cook over low heat for 15/20 minutes. Serve the squids lukewarm with the addition of thinly chopped parsley.