Stuffed Squid with Tomato Sauce


  1. Slice the wings from the body of the squid. Chop the wings. Set the chopped wings aside for the stuffing.
  2. Mix bread crumbs, chopped wings, chopped mortadella and capicola, parmesan cheese, salt, pepper and egg. Moisten with milk as needed.
  3. Stuff the squid. Be sure to push the stuffing down. Stop when you have about an inch left. Don't fill to the top. The squid will shrink as they cook. You will probably have extra stuffing. Add it to the tomato sauce. It will thicken the sauce and enrich its flavor.
  4. Thread a toothpick or short skewer in and out of opening to close up the squid.
  5. Heat olive oil to cover the bottom of the pan. Brown the squid to a light golden color on both sides. Add garlic and sauté until fragrant. Add about one half cup of white wine. Add the tomatoes and any remaining stuffing. Bring to a slow boil. Reduce the heat to a slow simmer. Cover the pan and simmer for two hours.
  6. Remove stuffed squid from tomato sauce and rest for 5 minutes. Slice and serve on a bed of tomato sauce.


  • 10 ea Assoluti® 8”-12” Squid Tubes
  • 1/4 cup Assoluti® Hot Capicola, finely chopped
  • 1/4 cup Roma® Mortadella with Pistachios, finely chopped
  • 1/2 cup Assoluti® Parmesan style cheese, grated
  • 2 cups Roma® Italian breadcrumbs
  • 1/4 cup Nature's Best Dairy® Milk, Whole
  • 1 ea Nature's Best Dairy® Egg(s), large, beaten
  • 1/2 cup Roma® Oil, Olive, pure
  • 1/2 cup wine, dry white
  • 4 Peak Fresh Produce® Garlic, Clove(s), whole, peeled
  • 6 cups Piancone® Il Famoso Ground Peeled Tomatoes, hand crushed
  • 1 tbsp Roma® Italian Seasoning
  • 2 tsp Morton® Kosher salt