List of Ingredients
- 8 of squid
- 1 LB. of ricotta cheese
- 11 OZ. of chicory
- bread crumbs
- 4 of oilpacked anchovy fillets
- Garlic
- Marjoram
- Extravirgin olive oil
- Salt
- Pepper
Method
Wash the chicory, eliminate the hardest part of the stems and chop it into pieces. Dissolve the anchovies in a pan with a little oil and 1 clove of garlic. Add the chicory and cook for about 3 minutes.
Clean the squid, separating the head and tentacles from the hoods. Remove the beak and eyes; remove the bone and innards from the hoods, being careful not to break the eventual bag containing the ink. Separate the tentacles and set them aside. Mix the chicory, ricotta, 3-4 sprigs of chopped marjoram, bread crumbs and a pinch of salt and pepper in a bowl. Put the filling in a pastry bag and stuff the squid. Close the mouth with a toothpick.
Cook the squid and the tentacles for 5 minutes in a hot frying pan with a little bit of oil. Add salt to taste. Serve with vegetables as you like.