Calamari Ripieni Stuffed Calamari

Ingredients

• 18 medium calamari tubes (6-inches) cleaned, with tentacles reserved for the filling
• 1 1/2 Cup fresh bread crumbs
• 6 anchovy fillets, finely chopped
• 2/3 Cups freshly grated parmigiano-reggiano or pecorino romano
• 1/3 Cup finely chopped fresh Italian parsley
• 6 garlic cloves, finely chopped, and divided
• 3 eggs
• 1/4 Cup extra virgin olive oil
• 2 Cups flour, for dredging
• 2 Tablespoons tomato sauce
• 1 Cup white wine
• 1 Cup fish stock

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