Stuffed Squid Sicilian-Style

• Seafood

  • 4 Anchovy, fillets
  • 1 1/2 lbs Squid, medium

• Produce

  • 6 chopped cups 12 ounces chard or spinach
  • 2 Fennel bulbs, finely diced, about 1 1/2 cups, medium
  • 3 tbsp Fennel fronds
  • 4 Garlic cloves
  • 1 tbsp Lemon, zest
  • 1 Lemon, wedges
  • 1 Onion, finely diced, about 1 1/2 cups, large
  • 1 tsp Oregano, dried
  • 2 tbsp Parsley

• Baking & Spices

  • 2 tsp Fennel seed, ground
  • 1 Pinch Red pepper
  • 1 Salt and pepper

• Oils & Vinegars

  • 1 Olive oil, Extra Virgin

• Nuts & Seeds

  • 1/4 cup Pine nuts, lightly toasted

• Bread & Baked Goods

  • 3/4 cup Bread crumbs, homemade dry

• Dairy

  • 1/4 cup 2 ounces grated pecorino cheese, grated

Found on cooking.nytimes.com