Stuffed squid with chard and prosciutto

the fine aroma of marjoram completes this recipe ....

Preparation steps

Clean the squid, wash it under running water and drain well on a kitchen towel. Cut the squid legs into pieces. Fry them in a little olive oil, add salt carefully, add prosciutto cut into thin strips. Add wine, when the wine evaporates add chopped, washed and drained chard. Fry everything together stirring until the chard withers and the water evaporates. chopped garlic, chopped parsley and marjoram, mix everything well, salt and pepper to taste. Fill the squid with the prepared mixture and close the opening with a toothpick. Place the squid on a sheet and cover with foil and bake for about 20 minutes in a preheated oven at 180C. Meanwhile, cook the potatoes in their skins, and when they are cooked, peel them and chop and mix with the squid, salt the potatoes and pour a little olive oil over them, and continue to open the oven for another 15 minutes.

Serving

In summer, you can serve this with roasted grilled vegetables (zucchini, balancane, pome, etc.)

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