Stuffed Squid Over a Bread Cream

Place the shallot in a saucepan with 2 tablespoons of olive oil. Sweat them for at least one minute. Add the bread and cook it for 1-2 minutes, then pour in the milk and a quart of water and cook for 20 minutes.|Clean the radicchio and cut it in half lengthwise. Cook it in a pan with a clove of garlic and a little bit of oil for 5-6 minutes.|Clean the squid: pull the head and extract the entrails, remove the horny beak and skin them. Keep the skinned fins. Rinse everything under cool water.|Coarsely chop the tentacles and the fins, leaving the rest of the squid whole.|Peel the potato and fennel and chop them into pieces. Brown them in a saucepan with 2 tablespoons of oil and a clove of garlic for 2 minutes. Then add the tentacles and the chopped fins along with 1 ladle of water. Reduce the heat, cover and continue cooking for 12-13 minutes; no liquid should remain in the pan.|Puree the potatoes, fennel and tentacles into a cream along with a pinch of salt, a tablespoon of olive oil and freshly ground pepper. Place this filling in a pastry bag.|Place half of a radicchio inside each squid, then stuff them using the pastry bag and close with a toothpick. Let the tips of the radicchio leaves stick out of the squid, so they look a bit like tentacles.|Arrange the stuffed squid in a baking dish greased with oil, add a few sprigs of thyme and marjoram and a peeled garlic clove. Cover with a sheet of aluminum foil and bake at 350 °F for 30 minutes.|Puree the bread into a cream and season with salt.|

Coarsely chop 1 ounce of truffles and add them to the bread cream. Spread the cream onto dishes while hot, then place the squid on top. Finish with thin slices of the remaining truffle and decorate as you like.