Stuffed Squid with Potato Cream

Method

1. Prepare the stuffing: roughly chop the escarole (indivia riccia). Add pitted black olives, pitted green olives, anchovy fillets, and a pinch of salt. Crush and mix everything together with your hands.
2. Toast slices of Caserta rustic bread (pane cafone) in a little olive oil until lightly golden but still soft inside. Cut into small cubes and add to the stuffing mixture.
3. Clean the squid if needed. Stuff the squid cavity with the filling, using a toothpick to secure the opening.
4. Prepare the potato cream: peel and dice a potato. In a pan, heat olive oil with a clove of garlic (left whole). Add the potato cubes, season with salt, and cook. Add water as needed and cook until very soft. Remove the garlic and parsley stems (if used). Blend until smooth, adding a little water to achieve a 'sea' of potato, not a thick puree.
5. Cook the squid: in a pan, heat olive oil with a clove of garlic. Add halved Piennolo tomatoes and a pinch of salt. Cook briefly until fragrant. Add the stuffed squid and cook for about 20 minutes, turning occasionally, until the squid is tender and cooked through.
6. To serve: spread a layer of potato cream on a plate. Place the stuffed squid on top. Garnish with the cooked tomatoes and a drizzle of olive oil.
7. Optionally, add a few black and green olives as decoration.