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SQUID STUFFED WITH SALMON |
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Lake Grada draws visitors from all walks of life, from the elite of Milan who occupy the five-star hotels to day-trippers from Verona who arrive by bus. All of them enjoy food, however, such as this lovely antipasto served at the Gradesana restaurant, located in the small scenic town of Torri del Benacoon the southeast shore of the lake. When the weather is fair, diners enjoy eating on the patio, with its splendid views of the lake. |
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4 large squid, each 6 to 8 inches long
1/4 lb fresh salmon fillet, chopped
1/4 lb smoked salmon, chopped
1 egg
1 tablespoon brandy
1 tablespoon chopped fresh chives
Salt and freshly ground black pepper
4 cups mixed young salad greens
extra virgin olive oil, for drizzling
juice of 2 lemons |
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To start your Squid Stuffed with Salmon: |
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Clean the squid. Working with 1 squid at a time, cut off the tentacles just above the eyes. Squeeze the base of the tentacles to pop out the hard beak. |
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Rinse the tentacles well and set aside whole. |
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Pull out and discard the cartilage-like ÏquillÓ from the body, then rinse the body well, discarding the entrails. |
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Carefully pull off the thin, mottled skin that covers the body, rinse and body again, and set aside. Repeat with the remaining squid and pat dry. |
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In a blender, combine the fresh salmon, smoked salmon, egg, brandy, chives, salt and pepper to taste and puree until creamy. |
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Spoon the salmon puree into a pastry bag and, working with 1 squid body at a time, pipe the puree into the body. |
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Bring the top edges of the body together to enclose the filling, tucking the base of the tentacles into the opening. Secure the top closed and the tentacles in a place with a toothpick. |
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Bring a wide saucepan three-fourths full of water to a boil. |
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Carefully slip the stuffed squid into the pan, adjust the heat to keep the water at a gentle boil and cook uncovered until opaque, 10 - 15 minutes. |
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Using a slotted utensil, transfer the squid to a plate, let cool, and then cover and refrigerate until well chilled, about 2 hours. |
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Remove the squid from the refrigerator, discard the toothpicks, and thinly slice the squid crosswise. |
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Arrange the greens on a platter and top with the sliced squid. |
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Drizzle with olive oil and lemon juice and sprinkle with salt to taste. Serve at once. |
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Yield: 4 servings |
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