Serves: 4
Total Calories: 252

8 to 12 large squid (calamari), about 6 to 8 inches long, cleaned
1 cup plain dry bread crumbs
1/4 cup olive oil
2 tablespoons grated Pecorino Romano cheese or Parmigiano-Reggiano
1 clove garlic, finely chopped
1 tablespoon chopped fresh flat-leaf parsley
salt and freshly ground black pepper
1 lemon, cut into wedges

1 Make a small slit at the pointed end of each calamari. Rinse thoroughly, letting the water run through the body sac. Drain and pat dry.

2 Stir together the bread crumbs, oil, cheese, garlic, parsley, and salt and pepper to taste. Set aside 1/4 cup of the mixture. Stuff the rest of the mixture loosely into the calamari, filling them only halfway. Tuck the tentacles into the body sac and secure them with wooden picks. Roll the calamari in the remaining bread crumb mixture.

3 Place a barbecue grill or broiler rack about 5 inches from the heat source. Preheat the grill or broiler.

4 Grill or broil the calamari until the bodies are opaque and lightly browned, about 2 minutes per side. Transfer to a platter and serve hot with lemon wedges.

From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 252
Calories from Fat: 143

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