Grilled squid with prosciutto cotto and asiago cheese

By á-25087

Ingredients

• 2 tablespoons extra-virgin olive oil plus more for grill
• 8 medium (4- to 5-inch) squid bodies plus tentacles (about 1 pound total)
• 1/4 pound prosciutto cotto, finely chopped
• 1/4 pound Asiago cheese, grated on the large holes of a box grater
• Fine sea salt
• Freshly ground black pepper
• 1/4 pound baby greens

Preparation

Step 1

In a medium saucepan, heat 1 tablespoon oil in a medium nonstick skillet over medium heat until hot but not smoking. Add tentacles; cook, stirring occasionally, until tender, 8 to 10 minutes. Finely chop tentacles; place in a bowl. Add prosciutto, cheese and pinch salt; stir to combine.

Gently stuff squid bodies with tentacle mixture, leaving a ½-inch space at top. Weave wooden picks horizontally across wide openings of squid to seal.

Prepare a charcoal grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas).

Drizzle squid with 1/2 tablespoon oil, and season lightly with salt and pepper, then grill on lightly oiled grill rack, turning once halfway through, until golden in spots and cooked through, 13 to 15 minutes total.

Transfer squid to a platter. In a bowl, toss greens with remaining 1/2 tablespoon oil and pinch salt. Garnish squid with greens.