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Jane Poretsky
Jane Poretsky

sauté onion, fennel, hot Italian sausage. add garlic, capers, lemon juice, and chopped parsley. Blanche chard, shock in an ice bath, slice into ribbons, mix in. add salt and pepper to chard mixture. Stuff baby squid with mixture. Heat cast iron pan with olive oil until it smokes. Add squid then Immediately place under broiler for 6-7 minutes.

Enjoy!