Stuffed Calamari

*2-4 servings 1. Cut the bread into 1/2 cm pieces. Finely dice the garlic.

Toast bread in a frying pan in 3 tbsp oil until light brown. Add garlic and toast briefly. Add 2 tbsp parsley and lemon zest. Allow to cool.

2. peel the sausage, cut it into small pieces or shred it. Knead the sausage, bread cubes and eggs together and season with salt pepper and chopped oregano. Cover with plastic wrap and let rest for 40 min. Fill the quantity into the prepared calamari tubes. Heat the remaining oil in a roaster. Season calamari with salt and pepper and sear all around in roaster, then remove.

3. fry the pine nuts in a frying pan. Finely dice shallots. Drain tomatoes in a colander and collect the juice.

Cut off tomatoes, removing the stalks and peel residue. Heat olive oil in the roasting pan and sauté the shallots in it until soft without coloring. Sprinkle with sugar and caramelize lightly.

Extinguish with wine and add the tomatoes, tomato juice and 100 ml of water. Add chili pepper, bay leaf and raisins.

Place the calamari repeatedly in the roasting pan and cook in the heated oven at 180 °C (gas 2-3, convection oven not recommended) on the lowest rack for 45 min, adding the pine nuts in the last 10 min.

Remove from heat and sprinkle with remaining chopped parsley.

Cut calamari into 8 on the spot pieces. Serve with sauce and roasted

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