Stuffed Squid With Wilted Salad

Name: Stuffed Squid With Wilted Salad
Total time: 1 h
Yield: 4 to 6 servings
Ingredients: 12 squid with tentacles, about 1 1/2 pounds; 2 heads Treviso or regular radicchio, quartered and cored; 1/2 cup extra virgin olive oil; 2 1/2 ounces pancetta, finely diced; 2 cloves garlic, minced; 1 tablespoon minced ginger; 3 scallions, minced; 2/3 cup dry bread crumbs; 3 tablespoons Asian fish sauce; 2 tablespoons red wine vinegar; Salt and black pepper

By Florence Fabricant

Total Time: 1 hour
Rating: (0)
Comments: Read comments

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Ingredients

Yield:4 to 6 servings

12squid with tentacles, about 1½ pounds
2heads Treviso or regular radicchio, quartered and cored
½cup extra virgin olive oil
2½ounces pancetta, finely diced
2cloves garlic, minced
1tablespoon minced ginger
3scallions, minced
⅔cup dry bread crumbs
3tablespoons Asian fish sauce
2tablespoons red wine vinegar
Salt and black pepper

Ingredient Substitution Guide

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Preparation

Step 1
Remove squid tentacles and chop fine. Rinse and dry squid bodies. Finely chop one head Treviso or radicchio. Shred second head in strips ½-inch wide; keep separate.
Step 2
Heat 1 tablespoon oil in large skillet. Add pancetta and cook over medium heat until starting to brown. Add garlic, ginger and tentacles, and sauté about a minute. Add chopped Treviso or radicchio and scallions. Cook until softened. Stir in bread crumbs and fish sauce, stir about a minute, add a tablespoon or two of water to release crumbs clinging to pan, and transfer to a bowl.
Step 3
Stuff squid bodies with mixture, not packing too tightly and leaving ½-inch headroom. Secure with toothpick. Rub with 1 tablespoon oil. Preheat broiler to very hot.
Step 4
Heat remaining oil in skillet, add shredded Treviso or radicchio, and cook until wilted. Stir in vinegar, toss, season with salt and pepper, and transfer to a platter.
Step 5
Broil squid close to source of heat 1½ to 2 minutes on each side, until barely browned. Place on bed of wilted salad and serve.