Calamari Ripieni alla Ligure

Carefully clean the calamari: remove entrails, quill, eyes, and beak. Separate the calamari bodies from the tentacles and fins. Reserve the calamari bodies whole. Finely mince the calamari tentacles and fins.

Prepare the breadcrumbs: process the stale bread into fine crumbs using a food processor or by hand.

Sauté minced calamari parts: In a small pan, heat 15 grams of extra-virgin olive oil over medium heat. Add the minced calamari tentacles and fins and sauté for 2-3 minutes until lightly browned. Remove from heat and let cool slightly.