For 2 p fry 1 chopped onion, 3 garlic cloves and 1 spicy little pepper. Add 1 chopped medium sized fennel. Stir now and again. After 10 mins add 2 cans of tomatoes, peeled or cherry tomatoes. For a little sweet taste add 2 table spoons of balsamic vinegar. Add salt, 1 table spoons of halved black olives and 2 handful of chopped fresh balsamico. Put the sauce in a flat oven dish.
Buy some calamari of 12-15 cm body size ( 500 grams, this size is easy to fill). Clean them very carefully. Prepare the filling in the blender. Mix 2 table spoons of pistache nuts, 2 table spoons of parmigiano, 2 garlic cloves, 3 table spoons of fresh oregano, 150 grams of philadelphia light, or ricotta, or crescenza light. Add some pepper. Fill the squid not overful!
Put the squid on the tomato-fennel sauce. Finish the dish in a warm oven at 200° for max 20mins.
Wonderful main course for 2, or first course for 4 p.