List of Ingredients
- 4 squid
- 18 OZ. of swiss chard
- 4 OZ. of stale bread
- 1 CUP of Pecorino cheese, grated
- 2 anchovy fillets, chopped
- 2 sprigs of thyme
- 1 garlic clove
- sprouts
- gomashio
- sugar
- extra-virgin olive oil
- salt
Method
Bring a pot of water to a boil along with a pinch of salt and a pinch of sugar. Separate chard leaves from stems. Cut leaves into strips and blanch for 2 minutes. Plunge into iced water for 5 minutes. Drain and set aside.
Cut bread into cubes. Chop stems into 1/4" cubes and toss in a pan with a little bit of oil, an unpeeled garlic clove and chopped anchovies for 4-5 minutes. Remove the garlic. Add bread cubes and sauté until crisp. Let mixture cool, then add Pecorino cheese and thyme leaves.
Clean the squid. Remove tentacles and set aside. Stuff squid with bread and stem mixture and close with a toothpick.
Blend chard leaves while slowly drizzling in 2/3 cup oil until creamy.
Sauté stuffed squid in a pan with a little oil over high heat until golden. Repeat with tentacles. Serve squid over creamed chard, some sprouts and sprinkle with gomashio (a condiment made of salt and sesame found at supermarkets and organic specialty shops).