It seems only yesterday that I watched the sky and I enjoyed giving shape to the clouds wondering why, in a world of environmentalists, the Lord had decided to leave the tap running! It will be made an examination of conscience, was to be the way it is ... I do not know, but summer has arrived unexpectedly. In these days at home was a lift of boxes, in the winter, rising upward to make room, down to the summer. Taken to do this I forgot to describe the day of Mother's Day, but now is gone and not want to go let me take the risk of attack of nostalgia, I say only that we have opened
the summer home on the balcony for the first time this year we had lunch on the terrace and we enjoyed our green! As rigurda lunch was fish, but I will focus in particular on this wonderful second mother and I, between a chat and the other, we have prepared for 4 hands.

Ingredients for 6 persons:
2 large squid
100 grams of bread
half a glass of milk
2 eggs
50 g pecorino romano
a sprig of parsley
1 clove of garlic
2 large onions
bicchere half of white wine
oil to taste
pepper to taste
salt to taste
Procedure:
Clean the squid entrails and depriving them of the outer skins. Metteli in a cup full of salt water and seasoning them in the fridge for 2-3 hours. Past the time needed, quickly rinse the squid under running water, privateli of the head and tentacles and chop with the aid of very sharp scissors (I'm feeling a serial killer!). Prepare the filling: soak the bread in milk, squeeze it and place it in a cup, aggingetevi 2 eggs, chopped the head and tentacles, pecorino, parsley and garlic finely chopped, pepper and a pinch of salt. Fill the bellies of squid stuffed with taking care not to overdo it because the heat tends to swell and could blow up the squid. Secure ends with toothpicks. Take a baking dish, sprinkle with oil and place over onions coarsely. Recline the squids, sprinkle with a little salt to the pan and bake in preheated oven at 250 ° for 10 min. After this time, remove the pan from the oven, sprinkle with white wine and continue cooking for 30 minutes at 200 °. Serve warm.

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