3 GARLIC CLOVES, MINCED 2 TABLESPOONS DOUBLE-CONCENTRATE TOMATO PASTE ONE 28-OUNCE CAN WHOLE PEELED TOMATOES, PREFERABLY SAN MARZANO, SEEDED AND CHOPPED, WITH THEIR JUICE ½ CUP DRY RED WINE 1 TURKISH BAY LEAF KOSHER SALT AND FRESHLY GROUND BLACK PEPPER
1. To make the stu ng, heat the oil in a medium skillet over medium heat until it shimmers. Add the onion and cook, stirring occasionally, until golden, about 10 minutes. Dump in the presunto and garlic and cook for 1 minute more. Add the squid tentacles and cook until any excess liquid evaporates, 1 to 2 minutes. 2. Remove the pan from the heat and stir in the egg and the yolk. Return to very low heat and cook, stirring continually, until the mixture thickens, 2 to 3 minutes. Stir in the lemon juice and parsley, and season with salt and pepper if needed. Set the stuffing aside. 3. Position a rack in the center of the oven and crank up the heat to 350°F. 4. To make the sauce, heat the oil in a large skillet over medium heat until it shimmers. Add the onion and cook, stirring occasionally, until golden, 7 to 10 minutes. Add the garlic and cook for 1 minute more. Stir in the tomato paste, tomatoes and their juice, wine, and bay leaf. Season with salt and pepper, remove the skillet from the heat, discard the bay leaf, and set sauce aside. 5. Fill a small plastic freezer bag with the stu ng, seal the bag, and snip o one corner. Stu each squid body a scant twothirds full. Loosely skewer each one with a toothpick and lay the squid in a single layer in a 9-by-13-inch baking dish. Pour the sauce over the top and bake until the sauce is bubbly and the squid is tender, about 40 minutes.