Stuffed squid

Preparation:

Preparation: Peel the squid, remove the bag from the central body of the tentacles, remove the eyes and cartilage and wash everything thoroughly. Chop the tentacles and mix them with the breadcrumbs, the chopped parsley and garlic, the pecorino cheese, salt and pepper and a few spoonfuls of water and oil. Fill whole sacks of squid with this mixture, but not excessively, and sew up the opening or secure it with a wooden toothpick. Arrange the lemon slices on a greased baking sheet, put the squid on top, add salt and pepper, grease them lightly and prick them with a pin. Put them in the oven at 220 degrees for an hour.