Stuffed Squid with Endive and Provola Cheese

Stuffed Squid with Endive (Calamari Ripieni di Scarola)
Category: Main Dishes
Servings: 4
Preparation Time: 20 minutes
Cooking Time: 40 minutes

Ingredients:

Instructions:

1. Prepare the Squid:

• Begin by cleaning the squid. First, rinse them under cold running water. Carefully separate the heads from the bodies (mantles) and set the heads aside.
• Using your hands, extract the clear cartilage pen from each mantle and discard it.
• Rinse the mantles once more under running water and remove any remaining insides and ink sac if present.
• To remove the outer skin, use a knife to make a small incision at the end of the mantle. Peel off the skin carefully.
• Remove the fins from each mantle and set them aside to use later in the preparation.
• Take the squid heads, and with a knife, gently separate the tentacles from the head below the eyes. Remove the central beak from the tentacles by pulling it out, and then peel off the skin from the tentacles. Set aside.

2. Prepare the Filling:

• Wash the endive and chop the leaves roughly, discarding the tough core.
• Cut the provola cheese into small cubes.
• If using whole olives, pit them and chop them roughly.
• In a frying pan, heat a small amount of olive oil and sauté the peeled garlic clove until golden.
• Add the anchovy fillets to the pan and cook until they dissolve into the oil.
• Season with salt and pepper, then add the chopped endive. Sauté the mixture for a few minutes until the endive wilts and softens.
• Stir in the chopped provola cheese and olives, ensuring the mixture is well combined and the cheese begins to melt.

3. Stuff the Squid:

• Once the filling is ready, use a spoon to stuff each squid body with the mixture, packing it gently but firmly to ensure it fills the entire cavity.
• Seal each stuffed squid by inserting a toothpick through the open end of the mantle to keep the filling inside.

4. Cook the Stuffed Squid:

• In a large pan, heat some olive oil over medium heat.
• Place the stuffed squid in the pan and cook, turning occasionally, for about 20 minutes or until the squid is cooked through and golden on the outside.
• Once the squid is cooked, remove them from the pan and set aside.
• In the same pan, add the reserved squid heads and cook them in the remaining cooking juices for a few more minutes, allowing the flavors to combine.

5. Serve:

• Arrange the stuffed squid on a serving platter, garnish with the cooked heads if desired, and serve hot.

This Italian classic combines tender squid with the freshness of endive, melting cheese, and the savory flavors of olives and anchovies, making for a hearty and flavorful dish perfect for any occasion.