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1
Clean the squid: gently separate the head from the body, remove the inner cartilage, rinse well, then separate the tentacles from the eyes and remove the beak. Use a small knife to carefully peel the skin off the body without tearing it. Chop the tentacles and set aside.
2
Heat olive oil in a pan and sauté the garlic clove, then add the anchovies and let them melt. Stir in the chopped tentacles and cook over medium-high heat for about 1 minute, then remove the garlic.
3
Add the breadcrumbs and mix well so they soak up the pan flavors, then deglaze with white wine. Keep stirring and mashing the breadcrumbs so they absorb all the liquid.
4
Transfer the mixture to a bowl and let it cool. Add the egg, grated Parmigiano, fresh parsley, and freshly ground black pepper, then mix thoroughly. Transfer the filling into a piping bag.
5
Insert the piping tip into the squid body and fill it with the mixture, leaving about 1 cm of space at the opening. Seal the opening with a toothpick.
6
Heat a drizzle of oil in a pan and cook the stuffed squid over medium-high heat for 4 minutes without moving them, allowing a nice crust to form underneath.
7
Deglaze with white wine and let it evaporate, then lower the heat, cover with a lid, and cook for another 5 minutes.
8
Turn off the heat, season with fresh parsley and lemon zest, then plate and serve.
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