Stuffed Squid

Rinse the cleaned squid under running water, then pat them thoroughly dry with paper towels.

Finely chop the parsley and peeled garlic. Cut the stale bread into small cubes, place them in a bowl, and pour over a little of the milk so the bread becomes moist.

Add the parsley, garlic, white pepper, and salt to the moistened bread and mix everything together well.

Cut the cheese into larger pieces, making sure they are small enough to fit through the openings of the squid. Preheat the oven to 200 degrees Celsius.

Wrap each piece of cheese in a slice of prosciutto. Gently widen the opening of each squid body with your fingers and insert a prosciutto-wrapped piece of cheese.

Add a little of the seasoned bread mixture to each squid. Do not overfill them, as they may burst while baking. Pinch the openings together and secure each one with a toothpick so the filling stays inside.

Coat a baking dish well with the olive oil and arrange the stuffed squid inside. Drizzle them with the juice from the lemon.

Bake in the preheated oven for approximately 15 minutes. Turn the squid halfway through cooking so they brown evenly on both sides.