PT1H
Ernesto Iaccarino marinates squid in a sweet, smoky paprika spice rub before stuffing the sought-after cephalopod with a velvety smooth cheese filling of ricotta and 16-month-aged Provolone. You can ask your fishmonger to clean the squid for you, or watch our video for all you need to know about cleaning squid yourself.
Provolone and ricotta-stuffed squid with yellow pepper sauce