Calamari Alla Gaetana

Method

1. Clean the squid thoroughly, remove the wings and tentacles, then chop the wings and tentacles coarsely.
2. Pre-cook the escarole briefly and sauté it in a pan with a chopped mixture of garlic, anchovy, and olives, then chop the escarole coarsely.
3. Take a slice of stale bread, remove the crust, and dice it into small cubes.
4. In a bowl, combine the chopped squid bits, chopped escarole, diced bread, one egg white, a pinch of salt, and a drizzle of extra virgin olive oil. Mix well.
5. Refrigerate the filling for at least 30 minutes to allow the bread to absorb the liquids.
6. While the filling chills, halve some cherry tomatoes and slice one raw potato into thin rounds.
7. Fill each squid with the chilled stuffing, being careful not to overfill (the squid will shrink during cooking). Close the open end with a toothpick.
8. In a high-sided pot, heat a clove of garlic and extra virgin olive oil. Add the stuffed squid and brown them on all sides.
9. Deglaze with dry white wine and let the alcohol evaporate.
10. Add the sliced potatoes, fish stock (never add plain water, only fish-flavored stock), and basil. Cover, reduce heat, and cook slowly for 5–6 minutes.
11. Add the cherry tomatoes and cook for another 6–7 minutes, until the tomatoes are semi-cooked but not completely broken down.
12. Remove the toothpicks, slice the squid diagonally, and serve with the pan sauce.