Ingredients (for six people):

- 12 medium size squid 
- 2 chopped garlic cloves 
- lavish chopped parsley 
- chopped rosemary 
- salt and pepper 
- 5 olive oil spoonfuls 
- lemon 
- a glass of dry white wine 

Preparation:

Take off from the squid the coriaceous part of the mouths, the internal gristles and the black fluid sacs. Wash the squid under current water until their flesh will become quite white.Cut off the squid heads and tentacles from the sacs and chop them together with the parsley, garlic and rosemary. Season the mixture with salt, pepper and two olive oil spoonfuls. After mixing it carefully, stuff the squid sacs. Sew the mouths to avoid the pouring out of the stuffing and lay the sacs on a baking-tin with hot olive oil. Brown them, turning  from time to time, then pour the white wine in and, after a little evaporation, cover the pan and cook over slowly. When the squid's pulp has become tender and the juice has dried, take off the stuffed sacs from the fire, lay them in a hot pyrex saucepan with lemon segments and raw tomatoes. Serve immediately.