Ingredients for 4 servings:
8 small squids
3tbs bread crumbs
2 salted anchovies
2 cloves garlic
1tbs salted capers
1 lass dry white wine
Minced parsley
Olive oil
Salt and pepper

Preparation:
Wash small squids, remove the small bone, eyes and month.
Empty internal bag, drain well and dry.

Wash and dress anchovies, wash capers with fresh water to remove all salt Mince capers and anchovies and pour all in a medium mixing bowl.

Mince parsley with 1 clove garlic and add all to previous mixture, combine with bread crumbs, dampen with water and pour oil.

Mix well till mixture is uniform and firm, the right consistency to fill squids’ bags.
Fix opens bag with a toothpick.

In a medium pan, better if an earthenware one, brown garlic with oil, then remove garlic and cook squids using high heat, let reduce all water.

Sprinkle with wine and let reduce, finally add salt and pepper.
Pour some hot water and cook.