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1
In a small, heavy skillet, saute the bacon in 1 tablespoon of the olive oil over moderate heat 5 to 6 minutes, or until the bacon bits are crisp; remove with a slotted spoon and drain on a paper towel.
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2
Spoon 2 tablespoons of the bacon drippings into a large, heavy kettle, add the remaining olive oil and turn heat to high; reserve remaining 1 tablespoon dripping for the stuffing.
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3
When oil is very hot, add the onions, carrots and garlic.
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4
Saute over moderate heat, stirring often, about 5 minutes or until onions turn glassy.
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5
Mix in fish stock, wine, tomato paste and lemon juice; add the bay leaf.
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6
Bring to a low boil, then lower heat and simmer gently while you make the stuffing.
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7
Make the stuffing: In a large, heavy skillet, heat the 2 tablespoons olive oil and the reserved 1 tablespoon of the bacon drippings.
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8
Add the onion, garlic and carrot and saute over moderate heat 5 minutes, or until the onions begin to turn glassy.
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9
Add the chopped squid tentacles; turn heat to low, cover and steam 20 minutes.
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10
Mix in the prosciutto, tomato paste, bread crumbs, wine, water, pepper and parsley and cook, stirring, 2 to 3 minutes, or until the mixture is very thick and pastelike.
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11
Remove from heat, let cool slightly, then blend in the egg yolks.
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12
Push the stuffing into each squid until about 3/4 inch from the top; close top with a toothpick.
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13
Do not stuff too near the top or too compactly, since the stuffing will expand when cooked.
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14
Lay the squid in the kettle of simmering sauce; cover and simmer 1 hour.
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15
Remove the squid, spoon the sauce over it and serve with bacon bits sprinkled on top.
