Preparation

1. Chop the tentacles and sauté them in a pan with 1 tablespoon of oil, a pinch of salt, a little bit of chilli pepper and a garlic clove, for 5-6 minutes. Then place them in a bowl, and, in the same pan, toast the breadcrumbs with a little bit of oil.
2. Mix the toasted bread with the tentacles, the egg, Grana Padano and a tablespoon of chopped parsley, then stuff the calamari in half and close them with a toothpick.
3. Sauté them in a pan with 2 tablespoons of oil for 1-2 minutes, pour the white wine and let it evaporate, then add the peeled and diced tomatoes and a ladle of hot water.
4. Lower the heat, cover and cook for 10 minutes, then add the peas and let it cook for another 10 minutes.
5. Mix Bauer Shellfish Sauce with 150 g of cold water and let it thicken on low heat.
6. Serve the sliced calamari over the tomatoes and peas.

NOTE: The calamari can be paired with freshly baked bread or a fuming hot white polenta. The peas can also be added to the stuffing.