2 lbs. squid, cleaned and washed
1 1/2 c. bread crumbs (plain)
2 tbsp. parsley
1/2 c. Romano cheese
1 tsp. oregano
1/4 tsp. salt
1/4 tsp. pepper
1/2 c. chopped onion
2 cloves garlic, chopped fine
1 c. chicken broth
3 tbsp. butter
1 egg, beaten
1 1/2 c. white wine

Remove insides of squid and rinse in cold water several times. Remove fins and tentacles. Set squid aside. Chop fins and tentacles. In a large skillet combine chopped fins and tentacles with onion, garlic and butter. Saute over a low heat for about 5 minutes.

In a separate bowl combine bread crumbs, parsley, oregano, salt, pepper and Romano cheese. Mix thoroughly. Add beaten egg and chicken broth. Add fin and tentacle mixture with bread crumb mixture. If needed, add more bread crumbs or liquid for the desired consistency.

Fill squid mantles half way with stuffing. Using a large glass baking dish add 2 tablespoons vegetable oil and coat bottom of dish. Add stuffed squid. Spread any remaining stuffing over squid. Add 1 1/2 cups white wine. Bake in a preheated oven at 350 degrees for 30 minutes until squid is tender and easily pierced. Serves 6-8.