Stuffed Squid with Tomato Bread and Sautéed Broccoli

Method

1. Clean the squid: remove the wings and head, cut a small slit on the tail to allow air to escape.
2. Cut the stale bread into cubes.
3. For the broccoli: use only the leaves, discard the fibrous parts and keep the florets for another use.
4. In a pan, heat olive oil and a crushed garlic clove, add a piece of anchovy and the broccoli leaves, sauté quickly with a pinch of salt. Remove the broccoli.
5. In the same pan, add a bit more olive oil and half a garlic clove, toast the bread cubes lightly with a pinch of salt. Set aside.
6. In the same pan again, add olive oil and a small piece of garlic, then add the squid heads and wings (thinly sliced). Sauté briefly.
7. Add the tomato passata (pre-cooked for 10 minutes), raise the heat, season with pepper, and cook for a very short time (the squid should remain crunchy).
8. Add the toasted bread and some basil (optional). If desired, add a splash of cod stock to moisten. Remove from heat, cover, and let rest for 10 minutes until the bread becomes soft.
9. Stuff the squid with the bread-tomato mixture using a piping bag (or a spoon). Do not overfill because the squid will expand during cooking.
10. In a cast iron pan, heat olive oil with a crushed garlic clove, rosemary, and thyme. Let the aromas infuse gently.
11. Place the stuffed squid in the pan and sear. It will puff up; you can secure the opening with a toothpick if needed.
12. Two options: either cook simply in the oil, or deglaze with a splash of white wine, a few drops of lemon, and some cod stock for a sauce (in umido). Cook over low heat for 5 minutes.
13. Serve the squid with a drizzle of raw olive oil.