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Squids with chards: a recipe from Viareggio

The Versilia area of Tuscany has some special recipes coming from the fishermen tradition. In fact, many recipes are passed down from father to son. One of this is squids with chards: few simple ingredients mixed together for a special result. My grandmother used to prepare it and one day, when I was a child, she dictated me the recipe which I still consult and guard with care. Let's prepare it together!

[Photo Credits: Serena Puosi Tuscany Social Media Team]
[Photo Credits: Serena Puosi Tuscany Social Media Team]
Serves: 4 Ingredients - 1 kilogram of fresh squids - 700 grams of chards - two cloves of garlic - a glass of white wine - extra virgin olive oil - salt - hot pepper Preparation
Take the squid and clean them, removing the entrails, eyes, beak, ink black and small calloused parts.<br />Heat the extra virgin olive oil in a saucepan with two cloves of garlic and hot pepper and cook them until they have softened.
Take the squid and clean them, removing the entrails, eyes, beak, ink black and small calloused parts.
Heat the extra virgin olive oil in a saucepan with two cloves of garlic and hot pepper and cook them until they have softened.
After a few minutes, as soon as the squid has assumed the typical pinkish white, sprinkle the wine and let it evaporate over high heat.
After a few minutes, as soon as the squid has assumed the typical pinkish white, sprinkle the wine and let it evaporate over high heat.
Add the cutted and washed chards and cover the saucepan. Lower the heat and cook for half an hour.
Add the cutted and washed chards and cover the saucepan. Lower the heat and cook for half an hour.
Do not dry too much the
Do not dry too much the "squid with chards": a rich sauce is perfect if you want to serve the dish with some slices of roasted bread. 
Enjoy!
Enjoy!