Stuffed Squid With Wilted Salad

• 12 squid with tentacles, about 1 1/2 pounds
• 2 heads Treviso or regular radicchio, quartered and cored
• 1/2 cup extra virgin olive oil
• 2 1/2 ounces pancetta, finely diced
• 2 cloves garlic, minced
• 1 tablespoon minced ginger
• 3 scallions, minced
• 23 cup dry bread crumbs
• 3 tablespoons Asian fish sauce
• 2 tablespoons red wine vinegar
• Salt and black pepper

1. Remove squid tentacles and chop fine.
2. Rinse and dry squid bodies.
3. Finely chop one head Treviso or radicchio.
4. Shred second head in strips 1/2-inch wide; keep separate.
5. Heat 1 tablespoon oil in large skillet.
6. Add pancetta and cook over medium heat until starting to brown.
7. Add garlic, ginger and tentacles, and saute about a minute.
8. Add chopped Treviso or radicchio and scallions.
9. Cook until softened.
10. Stir in bread crumbs and fish sauce, stir about a minute, add a tablespoon or two of water to release crumbs clinging to pan, and transfer to a bowl.
11. Stuff squid bodies with mixture, not packing too tightly and leaving 1/2-inch headroom.
12. Secure with toothpick.
13. Rub with 1 tablespoon oil.
14. Preheat broiler to very hot.
15. Heat remaining oil in skillet, add shredded Treviso or radicchio, and cook until wilted.
16. Stir in vinegar, toss, season with salt and pepper, and transfer to a platter.
17. Broil squid close to source of heat 1 1/2 to 2 minutes on each side, until barely browned.
18. Place on bed of wilted salad and serve.

tentacles, treviso, extra virgin olive oil, pancetta, garlic, ginger, scallions, bread crumbs, fish sauce, red wine vinegar, salt

Taken from cooking.nytimes.com/recipes/11691 (may not work)