Calamaro del Mediterraneo alla Brashe con Scarola

For the squid and marinade

1. Score the cleaned squid body diagonally across the surface.

2. Blend or finely chop the friggitello pepper, coriander, green herbs, spring onion tops, and olive oil to make the aromatic marinade rub.

3. Coat the squid with the herb rub and root sauce, then let it marinate.

   Then 5 min of waiting

For the escarole

4. Heat a wok or pan directly over the glowing embers.

5. Add the fresh escarole leaves to the hot pan and toss over high heat.

6. Drizzle with the vegetable extract solution and olive oil while tossing until tender-crisp.

For the squid and assembly

7. Place the marinated squid on the upper rack of the grill to warm and absorb the smoke aromas.

8. Move the squid directly over the hot embers to grill quickly, keeping the heat high so the outside browns while the interior stays tender.

9. Remove the squid from the heat once a golden Maillard crust forms on both sides and the center remains glistening.

10. Season the cooked squid with fleur de sel, extra virgin olive oil, and a little extra herb rub.

11. Slice the squid diagonally at a 45-degree angle.

12. Arrange the grilled escarole on the serving plate and place the sliced squid alongside it.

13. Finish the dish with a drizzle of the root and herb sauce.

For the root and herb sauce