A classic of Elba's cuisine that combines one of the island's favourite ingredients, squid, with tranapecoro, a plant that grows wild around the island but which can easily be substituted with greens.
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INGREDIENTS |
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Squid |
6 |
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n° |
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Tranapecoro (or greens) |
40 |
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g |
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Garlic |
1 |
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clove |
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Parsley |
1 |
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sprig |
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White wine |
1 |
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glass |
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Egg |
1 |
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n° |
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Breadcrumbs from Tuscan bread |
70 |
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g |
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Milk |
1/2 |
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glass |
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Grated Parmigiano Reggiano cheese |
50 |
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g |
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Tomato pulp |
70 |
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g |
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Extra virgin olive oil |
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to taste |
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Salt |
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to taste |
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Pepper |
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to taste |
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PREPARATION |
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| 1. |
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Clean the squid, immediately removing the sacks from the tentacles. In a terrine, beat the egg then pour the breadcrumbs soaked in milk and then wrung out, the Parmigiano Reggiano cheese, half of the squid tentacles finely chopped, the tranapecoro (or other field greens such as Swiss chard) scalded and chopped, and the parsley, also chopped. |
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| 2. |
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Mix all the ingredients and stuff the squid, previously washed and emptied. Close the hole with a needle and thread or using two toothpicks crossed over to stop the filling from leaking out. |
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| 3. |
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In a frying pan, fry a little oil, salt, a clove of garlic and the remaining half of the squid tentacles; add the stuffed squid then brown, adding wine to keep moist. |
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| 4. |
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Add the tomato pulp and cook slowly for 20 minutes, piercing them with a fork so that the sacks do not break. Once they are cooked, they can be cut into slices and served either hot or warm. |
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For this flavourful and spicy menu, we suggest a medium-bodied red wine such as a Solopaca or a Chianti. |
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