Baked Stuffed Squid: Calamari Ripieni al Forno

Pour the oil into a medium size saucepan, add the onion, a pinch of salt and pepper and saute at medium to medium-high heat until the onion becomes golden and tender and you can see through it.

Add the pine nuts, the raisins and the olives, (for a tangy taste, add the capers).

Saute for about 3 more minutes).

Add the can of tomatoes (add about 1/2 can of water to thin the sauce for cooking) and cook at medium heat for about at least 1 hour, stirring occasionally. Lastly, add the basil leaves for a more fresh and tasty flavor.

Preheat the oven to 400 degrees F.

To make the stuffing: in a medium bowl, beat the eggs and gradually add the bread crumbs, raisins, pine nuts, tentacles and cheese.

Mix to a soft consistency. Stuff squid loosely with the mixture and secure opening with a small skewer or toothpick.

Place a single layer of squid in a medium baking dish (9 by 13-inches). Top with the sauce.

Sprinkle a little grated romano, some dry seasoned bread crumbs, a pinch of salt and pepper over the sauce, then drizzle with some olive oil. Cover pan with aluminum foil and bake for about 45 minutes or until tender.