CALAMARI FILLED WITH CAPERS

Fish entree - vegtarian

8 Medium squids
1 tbsp capers, packed in salt, rinsed and chopped
10 black olives, chopped
4 slices bread, crust removed
1/2 onion, chopped
15 cherry tomatoes, halved
4 tbsp extra virgin olive oil
2 tbsp parsley, chopped
1 cup dry white wine
Salt, pepper, oregano, milk

Clean the squids: gut the squid, remove beak eyes and cartilage, detach the sacks from the tentacles that will be chopped.
If you can find already cleaned squids, that would save you lots of time.

Prepare the filling: soak bread in milk; combine tentacles, capers, olives and parsley in a bowl.
When bread is soaked, squeeze it to remove milk and add it in the bowl along with 2 tbsp oil, oregano, salt and pepper, mix well to combine all ingredients.

Prepare the squids: stuff the sacks with the filling and close with a toothpick; put a deep skillet over medium heat and warm the remaining olive oil, sautee onions until transparent.
Arrange squids in the skillet with 1 cup of white wine, 1 cup of water, tomatoes, salt, pepper and some more oregano.
Stew over medium-low heat, covered, for about 40 minutes.
Serve hot with its sauce and some fresh salad or mashed potatoes.
Serves 4

If you can't find flavorful tomatoes (we're in winter) use peeled San Marzano because they're the sweetest. You will need 4 or 5 of them, without the tomato sauce they're in, you can use it for other recipes.