Squid and Stuffing

• 1 oz (about 20) blanched almonds
• 3 tbsp pine nuts
• 5 hazelnuts
• 2 ¹⁄₂ lb cleaned squid with tentacles, the bodies should be about 7 inch long
• ¹⁄₄ lb pancetta
• ¹⁄₄ lb lean pork, chopped
• ¹⁄₄ lb veal, chopped
• 4 clove garlic, peeled and minced
• 1 tbsp chopped parsley
• 1 oz dried mushrooms (soaked for 30 minutes in warm water, stems removed) or 3 ounces fresh wild mushrooms
• 1 large egg, lightly beaten
• 1 slice bread, crusts removed soaked in milk, then squeezed dry
• ¹⁄₂ tsp freshly ground black pepper
• 2 tsp salt
• 1 tbsp dry sherry
• 1 tbsp brandy or Cognac
• 1 tbsp grated onion
• 1 tsp paprika
• 2 tbsp minced prosciutto
• 2 tbsp olive oil
• 1 small onion, chopped
• 1 small leek, carefully washed and coarsely chopped
• 1 medium carrot, peeled and coarsely chopped
• ¹⁄₂ cup dry white wine
• 1 cup clam juice

Dressing

• ¹⁄₂ cup olive oil
• 3 tbsp red wine vinegar
• ¹⁄₂ tsp Dijon mustard
• 1 clove garlic, peeled and minced
• ¹⁄₄ tsp thyme
• 1 tbsp minced parsley
• Salt and freshly ground pepper