Stuffed Cuttlefish: Seppie Ripiene

Name: Stuffed Cuttlefish: Seppie Ripiene
Ingredients: 3 pounds cleaned whole cuttlefish or squid of even size, the 8 largest pieces set aside and the remainder coarsely chopped; 2 cups freshly grated bread crumbs; 2 eggs lightly beaten; 2 cloves garlic, plus 1 clove; 1 small onion, finely chopped; 1/3 cup finely chopped flat-leaf parsley, plus 3 tablespoons; 2 to 3 tablespoons milk; 6 tablespoons extra-virgin olive oil; Salt and freshly ground black pepper; 1/2 cup freshly grated caciocavallo, pecorino or Parmigiano-Reggiano; 8 large green olives, pitted and coarsely chopped; 2 or 3 drained canned plum tomatoes, chopped; 1/2 cup dry white wine, or a little more if necessary; Lemon wedges