Preparation:

Wash the squid under cold running water, being careful not to damage the sac you want to fill. Place the well-washed squid in a colander. Add a pinch of salt and pepper to the drained squid.

Cut the cheese into cubes and wrap it in slices of prosciutto. Fill the squid with the cheese and prosciutto, then secure them with wooden grill toothpicks. Place three to six squid on each toothpick.

Grease a baking tray with butter and place the skewered squid inside. You can also add the tentacles to the tray. Sprinkle the squid with bread crumbs and a few drops of olive oil.

Cover the tray with aluminum foil and bake in a preheated oven at 180°C. First, bake for 15 minutes on one side, then turn the squid and bake for another 15 minutes on the other side. For the second half of baking, do not cover the tray with foil. The stuffed squid are well cooked when they turn golden brown.

The baked squid can be served with Trieste-style sauce and a side of sautéed young zucchini.