Relax on the terrace at Ristorante Zi Carmela between the view of the sea with boats moored in Forio and the evening walk under you.
1 kg of squid, 100 g of toasted pine nuts, 100 g of sultana in white wine, 200 g of toasted and crumbled croutons, 100 g of parmesan cheese, 100 g of pitted black olives from Gaeta, 3 whole eggs (to mix everything), Salt, pepper, chopped parsley, extra virgin olive oil, Needle and thread to sew the bag of squid
Remove the tentacles from the squid, cut into cubes and set aside. Clean the inside of the bag, and deprive it of everything else, including the internal fin. In a bowl mix all the ingredients mentioned above for the filling. Put them in a pan on low heat with 1 clove of garlic and a tablespoon of olive oil, until the mixture has curdled completely. With a spoon put the mixture in the bag of squid. Sew with needle and thread or close it with a fiberglass tip. In a pan still a clove of garlic and a bit of olive oil fry the squid being careful not to puncture it. Deglaze the whole with a glass of wine, and after add the tomato puree. Allow to cook over a low heat with the lid on for 40 minutes after boiling.