Ingredients
- 4 squid
- 650 g chard from the coast
- 120 g stale bread
- 100 g grated pecorino
- 2 anchovy fillets
- 2 sprigs of thyme
- a clove of garlic
- shoots
- gomasio
- sugar
- extra virgin olive oil
- salt
For the recipe of stuffed squid on chard cream, bring a saucepan to boil
of water with a pinch of salt and a pinch of sugar. Divide the leaves of the biete from the coasts. Cut the leaves into fillets and parboil them for 2 minutes. Drain and cool in water and ice for 5 minutes. Drain and set aside.
Reduce the rib stems in 5 mm cubes; Sauté them in a pan in a veil of oil for 4-5 minutes with the clove of garlic with the peel and the chopped anchovies. Then remove the garlic. Cut the bread into cubes, add it to the ribs in the pan and brown it until it has become crispy. Let the mixture cool, then add the pecorino and thyme leaves. Clean the squid.
Keep the tentacles aside. Fill the bags with the mixture of bread and ribs and close the mouth with a toothpick. Blend the chard leaves by adding 130 g of oil, until you get a velvety cream. Brown the stuffed bags in a pan with a little oil over high heat until they become golden.
Repeat the operation with the tentacles. Serve the squid on a bed of chard cream with sprouts and a sprinkling of gomasio, a seasoning based on salt and sesame (found in the supermarket and in organic specialty shops).
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