Time: 1 1/2 hours
Makes: 4 to 6 servings

Ingredients

6 medium cleaned squid,
sacs about 6 inches long,
tentacles finely chopped
1/2 cup dried bread crumbs
1/2 cup grated Romano cheese
3 garlic cloves, minced
2 large eggs, beaten
1 tablespoon chopped fresh
parsley
salt and black ground pepper
to taste
2 tablespoons extra virgin
olive oil
2 pounds baking potatoes,peeled
and cut into very thin rounds
(less than 1/8-inch thick)
Lemon wedges

Instructions

1. Preheat the oven to 375 degrees. In a medium bowl, combine the bread crumbs, cheese and garlic. Measure out 1/4 cup of this mixture and set aside.
2. Add the chopped squid tentacles, the eggs, and parsley to the mixture in the bowl, season with salt and pepper, and mix well.
3. Stuff the squid pouches loosely with the bread crumb mixture (it will expand during cooking) and close with toothpicks.
4. Brush a medium baking dish with 1 tablespoon of the oil. Layer the potatoes in the dish, seasoning with salt and pepper as you layer them. Sprinkle with 2 tablespoons of water.
5. Place the stuffed squid on top, sprinkle with the reserved bread crumb mixture, and drizzle with the remaining 1 tablespoon oil. Bake until the potatoes are tender. 50 minutes to 1 hour. Discard the toothpicks and serve immediately, with lemons for squeezing