Squid stuffed with Radicchio and Smoked Provola Cheese (Calamari ripieni di radicchio e provola affumicata)
Ingredients for 4 persons
2 Medium-size Fresh Squids, cleaned
150 gr (5.29 oz) Cubed Smoked Provola Cheese
1 Radicchio cut into julienne
2 Tablespoons Chopped Parsley
1 Thinly-sliced Fresh Onion
1 Tablespoon Capers
Extra Virgin Olive Oil
Salt and Black Pepper
VIDEO
How to clean Squid (Come pulire i calamari)
Put the smoked provola cheese in your food processor the add the onion, capers, a pinch of salt, parsley, black pepper, abundant extra virgin olive oil and half of the radicchio
Process at medium speed, adding the remaining radicchio
If the mixture is too dry, add some more olive oil
Fill each sac half full with the mixture, using a tablespoon, do not overfill the sac to prevent the filling to exit while cooking
Close the open end with a toothpick and cut off the very tip of the pointy end to allow the air to escape
Line a baking pan with baking paper and lay the filled squids on it,
sprinkle with ground black pepper, pour over a little olive oil, transfer the tentacles to the pan and bake in preheated oven at 200 C (392F) for about 20 minutes
Garnish a serving dish with radicchio, lay on the tentacles, remove the toothpick, slice the squids and transfer them to the dish. Finally pour over a little olive oil and serve
