List of Ingredients
- 2 LB. of squid
- 1 3/4 CUPS of fava beans, shelled
- 4 of spring onions
- sage
- white wine
- breadcrumbs
- garlic
- 1 TBSP. of Grana Padano DOP, grated
- extra-virgin olive oil
- unsalted butter
- thyme
- parsley
- bay leaf
- salt
- pepper
Method
Separate tentacles; remove quill from inside the sac and discard the eyes and beak lodged between the tentacles. Chop the tentacles into ¼” cubes.
In a saucepan, add 1 Tbsp. olive oil, the chopped tentacles of the squid, and the green part of the spring onions; cover and cook over medium-low heat for 5 minutes until the spring onion is soft and translucent. Add the fava beans, season with salt and pepper, and sauté for 1 minute. Transfer to a chopping board and mince everything with a knife. Add 1 Tbsp. Grana Padano, 1 Tbsp. breadcrumbs and 1 Tbsp. olive oil to the mixture, and stir to incorporate.
In a saucepan drizzled with olive oil, place the stuffed squid, 1 garlic clove, ¼ cup wine, ¼ cup water and 1 bouquet garni (a bundle made of sprigs of thyme, parsley, bay leaf). Cook over medium-low heat for 15 minutes.
Halve the white part of the spring onions and place in another saucepan (cut side down) with 1 Tbsp. butter and 4-5 sage leaves. Cook with lid on over low heat for 5 minutes; uncover and cook over medium heat in order to brown the butter.
Serve the stuffed squid with the brown butter spring onions.