Stuffed Squid with Veal

Wash the clean squid inside and out well under running water, drain and season with salt and pepper. Boil half of the parsley, 3 (!) garlic cloves and mint leaves in salted water and cook the veal in it for about 40 minutes until soft. Put the meat through a meat grinder. Add breadcrumbs as well as some olive oil and season the farce with salt and pepper. Stuff the squids with the meat farce using a coffee or tea spoon and sew the opening with kitchen twine. Sauté the last clove of garlic with remaining parsley in a little olive oil. Stir in tomato paste, pour in tomato sauce and season with salt, pepper as well as lemon juice. Put in the squids, cover with the sauce and cook with the lid closed and on low heat for about 15 minutes. PHASE 1: Wash the squid well under running water. PHASE 2 AND 3: Pull out head as well as gelatinous parts, wash squid inside again well and drain. Season with salt and pepper. PHASE 4: Cook diced veal with aromatics in salted water until tender and pass through a meat grinder. PHASE 5: Mix minced meat with breadcrumbs, olive oil, salt and pepper and stuff the squids with the help of a coffee or tea spoon. Sew up the opening with kitchen twine. PHASE 6: Place the stuffed squid in the prepared tomato sauce, cover with sauce and cook for about 15 minutes.

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