[1]Ed Giobbi's Calamari Ripieni alla Fiorientina
3 c. packed fresh spinach, blanched, drained, and squeezed dry
1 T. finely chopped Italian parsley
fresh oregano, the leaves of one small stalk stripped off
2 t. minced garlic
1 cup fresh breadcrumbs (I use panko)
2 T. toasted pignoli
pinch of red pepper flakes
s&p
2 canned anchovies, minced
extra virgin olive oil
1 egg white, lightly beaten
1 t. grated lemon zest
1 T. lemon juice
1/2 c. white wine
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1 large bunch broccoli cut into florets
Chop cooked, squeezed spinach with parsley, oregano, 1 t. of the garlic, and anchovy. Put into a mixing bowl, add the bread crumbs, salt and pepper, lemon zest and juice, pignoli and red pepper flakes. Mix well. Stir in the egg white, then moisten with a few tablespoons of white wine and olive oil until you have a moist yet fluffy stuffing.
[6]Clean the squid. Remove and save the tentacles (cut off the eyeballs and beak, leaving just a ring of tentacles). Under running water, use your finger to pull and scrape out all the guts. There's a very interesting clear quill up there, as well as copious amounts of viscous goo. And oh! the ink! Don't say I didn't warn you. Luckily it doesn't stain. Roughly massage the outside of the bodies to take off the purplish skin. Once you make a tear in this thin layer, the rest of the skin peels right off. Take care to keep the two triangular fins at the thin end intact.
Using an iced tea spoon, stuff each cleaned squid body with the spinach mix. Use the handle end to tamp the stuffing all the way down to the very bottom. Don't be shy, pack it in there. The squid bodies are strong little things and you want an end product with a little heft.
Now take a regular old needle and white thread, stuff the tentacle rings into the open ends and sew the little beast shut. It's nowhere near as vexing as you might think, it takes just a few back and forth stitches. Don't worry about tying off the threads. Once you get them closed they aren't going anywhere and fewer stitches make it easier when you're tucking into the feast.
Slick the bottom of a heavy, shallow roasting pan with olive oil. Lay in the stuffed squid, gently rolling each around to cover with oil. Make it look nice. Salt and pepper. Add the remaining wine. Pop into a preheated 350º oven.
Meanwhile, blanch the broccoli florets and revive them under cold water to keep their emerald green. Drain well.
After baking the squid 10 minutes, arrange the florets around them in the pan. Prop up each tentacle mass with a floret or two so they show up nicely when all's said and done. Sprinkle the remaining garlic over the top, cover loosely with foil and bake for 15 minutes more. It doesn't hurt to baste the squid and broccoli halfway through, but it's not the end of the world if you don't.
Serve each with some florets with a bit of the cooking juices poured over.