Stuffed squid (3) (Calamari Ripieni (3))

Clean the squid: after separating the tentacles, cut them at eye level and keep them aside; pull out the pens.

From the small grey bags containing the ink, that you will put in a bowl.

Wash the tentacles and the bags, inside and out, then drain and dry.

Cut the tentacles into pieces.

Peel the garlic, chop finely and mix them with parsley.

Peel the onions and chop as finely as possible.

Grate the bread, once deprived of crust.

Put the chopped tentacles in a skillet to moderate heat, stirring, let it evaporate all the liquid that will be formed; then add one third of the chopped onions and half the oil.

Keep on stirring until the onions are wilted (for 5 minutes).

At the end add salt and pepper and add a little grated nutmeg (half that available) and the breadcrumbs.

Stir for 1 minute, then remove from heat.

Pour the mixture into a dish and allow to cool, then divide it into pockets of squid, coming up to an inch from the edges.

Stop the openings with a stick.

Put the stuffed pockets into the pan with the rest of the chopped onions and cook on moderate fire until all the water that you will produce will be evaporated (it will take about 10 minutes); then add the rest of the oil and the chopped parsley.

Season with salt, pepper and remaining nutmeg; then cover the Pan and simmer at moderate flame for another 10 minutes, stirring occasionally.

Squeeze the ink bags through a strainer, collecting the liquid into a bowl.

Pour over stuffed squid ink as is, or arrange them around a dome of Creole Rice.