Stuffed Squid

• 8 sun-dried tomatoes
• 8 small squid (approx. 13 cm length)
• 85g breadcrumbs
• 2 tbsp capers, rinsed and finely chopped
• 2 tbsp chopped fresh parsley
• 1 egg white
• olive oil for brushing
• 3 tbsp dry white wine
• salt & pepper
• lemon juice for drizzling

Prehead the oven to 160 degrees. Put sun-dried tomatoes in boiling water, set aside for 15 minutes. Finley chop the tentacles, mix with breadcrumbs, capers, parsley. Drain and chop tomatoes and add. Season with salt and pepper. Stir in egg white. Fill squid to 3/4, secure with a toothpick. Brush with oil, add wine and bake 45 minutes in an oven-proof dish, fitting snugly in one layer. Remove from the oven, let cool to room temperature. Slice into rounds. Drizzle with cooking juices.