Clean squid, peel and wash, cut squid wisps into very small pieces and brown them in a pan with oil and a clove of garlic.
Add some white wine and let it evaporate, tossing the mixture occasionally; remove the garlic and add the bread crumbs that you have soaked in milk and mixed with chopped parsley and garlic earlier, add salt and pepper to taste... and maybe some capers and chopped black olives. Transfer the mixture to a bowl, add the egg and Parmesan. Stir until it forms a smooth paste. Fill the squid with a teaspoon to 3/4 with the filling. Close the stuffed squid with toothpicks. In a frying pan heat the oil with a clove of garlic and cook the squid for about ten minutes, turning occasionally. Add white wine and let it glase; then add chopped parsley and gently prick the stuffed squid. Cook a few more minutes, then transfer the stuffed squid in the plates and serve.