Stuffed Squid with Broccoli Rabe and Potato Saffron Cream

Method

1. Cut the broccoli rabe into pieces.
2. Clean the squid: remove the internal parts and cut the tentacles into small pieces.
3. Grate the garlic finely.
4. In a pan, heat oil and sauté the garlic briefly.
5. Add the chopped tentacles and cook for a minute.
6. Add the broccoli rabe and mix well.
7. Soak a piece of bread in the water used for the broccoli rabe, then squeeze it and add to the pan.
8. Grate some dried chili pepper and add to the filling. Mix and set aside.
9. Stuff the squid with the filling using a piping bag or a spoon.
10. Prepare the potato cream: peel and slice a potato.
11. In another pan, heat oil and sauté a garlic clove. Add the potato slices and cook, adding a little water and saffron. Season with salt.
12. When the potato is soft, blend it into a coarse cream using a fork or blender. Set aside.
13. In the same pan used for the filling, add a little oil and place the stuffed squid.
14. Add a splash of white wine and cover. Cook for 20 minutes.
15. Meanwhile, quickly blanch a few broccoli rabe florets for garnish and set aside.
16. After 20 minutes, remove the squid from the pan.
17. To serve, spread some potato cream on a plate, place the stuffed squid on top, and garnish with the blanched broccoli rabe and a few chili flakes.