Croatian recipe for squid stuffed with Prsut (smoked ham) and cheese.
Ingredients (serves 4):
For the squid:
-12 small squid tubes (3 per person)
-12 slices Prsut (Croatian ham. If you can’t get it, thinly sliced Prosciutto is fine as well).
-1 fresh mozzarella (100 grams)
-200 grams Grana Padano (or another hard cow’s milk cheese)
-2 cloves garlic
You also need:
For the Blitva sa Krompirom (chard with potato):
-8 medium sized potatoes (waxy).
-A bag (300 gram) green or red chard. (If you can’t find it, fresh spinach is a good substitute).
Clean the squids. Take off the head and pull out the innards. Pull out the cartilage (looks like a super-thin shard of glass) from the squid body tube. You can choose to peel off the dark, spotty squid skin. But if it is too hard to do, the skin is edible. Thoroughly wash the inside of the squid body tube, using your finger to pull out any residual innards and pat dry.
Cut the two cheeses into small cubes, chop the garlic and parsley and mix together. Place a slice Prsut on a plate. Put on some of the cheese mixture. Turn it into a roll (as if you roll a cigar). Make sure that the roll is smaller than the opening of the squid tube. Then slide the roll in the squid and close it with a cocktail stick. Break off the sticks as short as possible so you can turn them easily in the grill pan.
Heat the grill pan. Add a little olive oil. Reduce heat to medium if the pan is hot, and grill the squid in 6 to 7 minutes (be careful that you do not fry too long as they will be tough). Serve immediately with Blitva sa Krompirom.
Preparation Blitva sa Krompirom:
Boil the potatoes with a little salt until tender. Let them cool. Cut into small cubes.
Heat a wok or stir-fry pan with a little olive oil. Saute the garlic briefly along with the chard (or spinach). Add the potatoes and fry briefly. Do not add salt (or just a little) because the squid are already quite salty. Serve immediately after preparation with the squid.
Pour a glass of wine with it like the white Cesarica, Posip or red Jubo'v.