Calamari Ripieni (Stuffed Squid)

1. 1

   Core and slice the radicchio into 1/4-inch slices.

2. 2

   Clean squid by removing the ink sac and the intestinal matter and discard.

3. 3

   Cut off the tentacles and set aside both the squid and the tentacles.

4. 4

   In a frying pan, saute the bacon until slightly brown.

5. 5

   Add the radicchio and tentacles, and salt and pepper to taste.

6. 6

   Cover and cook over low heat until the radicchio goes limp, about 4 minutes, adding water if needed.

7. 7

   Remove ingredients to chopping board or food processor.

8. 8

   Chop finely.

9. 9

   Place the chopped mixture in a medium-size bowl and add the bread crumbs and egg.

10. 10

    Mix thoroughly.

11. 11

    Stuff each squid with the mixture.

12. 12

    Place the squid with the extra-virgin olive oil in a skillet and cook over moderate heat about 20 minutes, basting with wine.

* Per serving · 4 servings · Values may vary.

No additional tips available.