Calamari Ripieni (Stuffed Squid)

• 1 head red radicchio
• 6 medium-size squid or calamari
• 2 ounces bacon, sliced
• Salt and pepper to taste
• 1/2 cup fresh bread crumbs moistened in water and squeezed dry
• 1 egg
• 3 tablespoons extra-virgin olive oil
• 1/4 cup white wine

1. Core and slice the radicchio into 1/4-inch slices.
2. Clean squid by removing the ink sac and the intestinal matter and discard.
3. Cut off the tentacles and set aside both the squid and the tentacles.
4. In a frying pan, saute the bacon until slightly brown.
5. Add the radicchio and tentacles, and salt and pepper to taste.
6. Cover and cook over low heat until the radicchio goes limp, about 4 minutes, adding water if needed.
7. Remove ingredients to chopping board or food processor.
8. Chop finely.
9. Place the chopped mixture in a medium-size bowl and add the bread crumbs and egg.
10. Mix thoroughly.
11. Stuff each squid with the mixture.
12. Place the squid with the extra-virgin olive oil in a skillet and cook over moderate heat about 20 minutes, basting with wine.

red radicchio, calamari, bacon, salt, bread crumbs, egg, extravirgin olive oil, white wine

Taken from cooking.nytimes.com/recipes/2855 (may not work)