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1
Rinse the squid thoroughly and remove and discard the cartilage and the beaks if theyre still attached.
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2
Cut the squid into 2-inch pieces and place it in the refrigerator.
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3
Combine the olive oil, onion, carrot, celery, and garlic in a large saute pan over medium heat, season with the red pepper flakes, pepper, and 1 teaspoon of the salt, and saute until the vegetables are soft, about 10 minutes, stirring often to prevent the vegetables from browning.
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4
Increase the heat to high, add the squid, season with the remaining teaspoon of salt, and stir to combine.
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5
Saute the squid with the vegetables until the squid has released enough liquid to cover itself in the pan, about 5 minutes.
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6
Add the wine, passata, chopped orange, orange juice, and brandy, and stir to combine.
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7
Bring the liquid to a boil, reduce the heat, and simmer the squid for 1 hour, or until it is tender and the sauce has thickened to the consistency of thin gravy.
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8
Turn off the heat, drizzle in the finishing-quality olive oil, and stir vigorously to emulsify the sauce.
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9
Stir in the parsley.
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10
Divide the squid and sauce evenly among four soup plates or large bowls.
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11
Place 2 crostini on the side of each plate or bowl and serve with a ramekin of mayonnaise on the side of each.
