Filling: In 50 ml olive oil sauté the onion until golden. Add the tentacles, prosciutto, garlic, Vegeta Delight vegetable stock, dessert wine or port and black pepper. Sautee until all the ingredients soften. Allow to cool before adding parmesan cheese.
Place one tablespoon of the filling in the centre of radicchio leaf, fold and wrap tightly.
Place each radicchio wrap into one calamari tube and secure with a toothpick.
Heat up the remaining olive oil in a pan and cook the calamari tubes on medium heat until golden. You can add a little wine or dessert wine to deglaze the pan just before the calamari are cooked.
Serve stuffed calamari with boiled potatoes and cooked spinach leaves drizzled with olive oil.
Make sure not to overcook the calamari. They tend to toughen if you cook them for too long. You can prevent this if you peel and finely dice one kiwi fruit, mix the fruit with the raw calamari, and let them sit for about 30 minutes. Rinse the calamari in running water and continue with the recipe.