Type
Main courses
Difficulty
Medium
Method
30 minutes
Season
Autumn, Winter
Ingredients
500 g of squid
200 g of Ricotta Osella
1 salted anchovy
60 g of black olives
50 g of fresh spinach
100 ml of fish stock
100 ml of beef stock
100 ml of Aglianico wine
extra virgin olive oil
salt
Method
Reduce the fish stock and beef stock mixed with the wine by over half in separate pans, then mix them together.
Meanwhile, make the filling for the squid, mixing the Ricotta Osella with the anchovies, the raw spinach cut into julienne strips, the chopped olives and a pinch of salt.
Clean, wash and dry the squid, and grill them. Cool, and when warm, stuff them with the filling. Arrange them in a greased Pyrex dish, brush the surface with a little extra virgin live oil and bake in a preheated oven at 180°C for 10 minutes.
Spoon some hot Aglianico sauce onto the plates, place the squid on top and decorate with fresh herbs before serving.