Calamari stuffed with Bibanesi Peperoncino

Shred the calamari tentacles and fins and brown them in two tablespoons of oil for about 10 minutes, then transfer them to a terrine. In the meantime, blend the Bibanesi Peperoncino in a blender until a thick flour is obtained. Shred the parsley with the garlic and capers. Add the minced mixture to the browned tentacles together with the blended Bibanesi and mix everything together with the help of a spoon. Then season the filling with salt and pepper. With the help of a teaspoon, start filling the calamari pockets. Close the calamari with the toothpick and place them in a baking tray. Sprinkle them with a good coat of oil and season with salt. Bake at 200°C for about 20/23 minutes. Halfway through cooking, wet the calamari with white wine. Take the stuffed squid out of the oven, wet them with the cooking juices and sprinkle them with fresh parsley. Serve the stuffed calamari in slices accompanied, if you like, by a small salad.