Fry a medium onion and two cloves of garlic; when golden brown, add 1 kg. of cleaned squids (cut into pieces). Let season them for a few minutes, add ½ glass of white wine and let it evaporate for 5-8 minutes. Add 250 gr. of tomato pulp, 10 green olives without stones and cut into pieces, a tablespoon of capers, the heart of a green celery cut into thin slices. Don’t add water since fresh squids contain their own water during cooking; Cook for 60-90 minutes on a very weak fire, check frequently for the presence of sauce. A few minutes before removing from fire, add the yellowish bladder and stir well.
Variants: in a variant from Messina salted squids are added with wine; olives are not used.
