Stuffed squid

Ingredients:

• 20 squids (small calamari)
• Sea salt
• Ground black pepper
• 2 shallots
• 2 tbsp. olive oil
• 1 clove of garlic
• 100 g Taggiasca olives
• 50 g capers
• 150 g dried tomatoes
• Oregano
• 3 tbsp. Tramezzini bread (finely diced)
• 1 large head of radicchio
• 150 g sugar
• 300 ml balsamic vinegar
• 1 sprig of thyme
• 1 tbsp. thyme honey
• 1 red pepper
• 1 yellow pepper
• 100 g cherry tomatoes
• 2 EL Taggiasca olives
• 250 g stale ciabatta bread
• Fresh basil
• Rucola leaves

Preparation:

Clean the squid (remove skin, backbone and innards, only use the tentacles from the head), dry with kitchen roll. For the filling, dice the shallots finely, sauté in olive oil, add finely chopped garlic and sauté together a bit longer. Chop the (pitted) olives, capers and dried tomatoes roughly and add to the shallots and garlic. Add 3 tbsp. of finely diced Tramezzini bread to thicken. To finish, add freshly chopped oregano and fill the squids with the mixture (best use a piping bag). Fry lightly together with the tentacles in olive oil and serve. For the radicchio confit, caramelise the sugar, deglaze with balsamic vinegar, add the finely sliced radicchio and allow to reduce slowly until there is no liquid left. Add the thyme honey and sprig of thyme, season with salt and pepper and refrigerate. Shape small balls from the mixture. Cut the ciabatta bread into chunks and lightly roast in a little olive oil and half a clove of garlic. Deglaze with some balsamcio vinegar and place in a deep bowl. Deseed the peppers, cut into large rhombuses and add together with halves of cherry tomatoes, olives, roughly chopped basil and rucola to the bread. Mix all the ingredients together and season to taste.

Presentation:

Arrange the Panzanella (= bread salad) stylish on a long dish, place the fried squid and tentacles on top and line the edges of the dish with the balls of radicchio confit. Decorate with fresh basil and oregano.