Stuffed Totani on Saffron Potato Cream

Method

1. Bring a pot of salted water to a boil and cook the broccoli rabe until very soft (overcooked). Reserve some of the cooking water.
2. Clean the totani: remove the head, internal bone, and eyes. Cut the tentacles into small pieces and set aside. Keep the tubes whole.
3. In a pan, heat a drizzle of olive oil with a clove of garlic (grated). Add the chopped tentacles and sauté for a minute.
4. Add the cooked broccoli rabe to the pan, chop it roughly, and mix with the tentacles. Cook briefly.
5. Remove the crust from a piece of stale bread and soak it in the reserved broccoli rabe cooking water until soft. Squeeze out excess water.
6. Add the soaked bread to the pan with the broccoli rabe mixture. Grate in some pecorino cheese and mix well. Optionally, add chopped fresh chili pepper. The filling is ready.
7. Transfer the filling into a piping bag or a plastic bag with the corner snipped. Stuff each totani tube with the filling, leaving a little space. Secure the opening with a toothpick.
8. In the same pan (do not wash), add a little more olive oil. Place the stuffed totani in the pan and sear over high heat until golden on all sides.
9. Deglaze with a glass of dry white wine (such as Prosecco). Once the alcohol evaporates, cover the pan and cook for about 20 minutes on medium heat.
10. Meanwhile, prepare the saffron potato cream: peel and slice a potato. In another pan, sauté the potato slices with olive oil and a clove of garlic for a few minutes.
11. Add a pinch of saffron and enough water to cover the potatoes. Simmer until the potatoes are very tender.
12. Transfer the potatoes and their cooking liquid to a blender (or blend with an immersion blender) until smooth and creamy. Season with salt.
13. To serve, spread the saffron potato cream on a plate, place the stuffed totani on top, and garnish with a few reserved broccoli rabe florets.