Schille with Aglio e olio

Pour salted water into a clay pot, enough to cover the squills. Bring the pot to a boil. on the heat and heat the liquid until it reaches a clear, even boil, without adding any other ingredients. The water is ready when the surface begins to swell and the heat is sufficient to start cooking the shellfish.

Place the squid in hot salted water and cook until a generous amount of foam forms on the surface. Observe the liquid: the squid is complete if the foam continues to form, not if it changes color, as the squid remain gray even after cooking.

Remove the squills from the container as soon as the foam is abundant and let them cool. Arrange them so that they lose any residual heat before cleaning; they're ready when they can be handled easily and the pulp isn't excessively hot.

Peel the cooled schnitzel, carefully removing the shell to avoid losing the meat. Finish cleaning when only the edible part of the crustacean remains, keeping the morsels intact for seasoning. Don't look for a pink color as a sign of doneness: these schnitzel remain gray.

Finely chop it clove of garlic and parsley, so that their aromas are evenly distributed throughout the pulp. The mixture is ready when there are no large pieces and the aromas of the garlic and parsley are distinct, without overpowering each other.

Collect the shelled squid and season them generously with oil, then add the chopped garlic and parsley. Stir gently to coat the entire pulp without breaking it. The seasoning is well distributed when each bite is shiny and fragrant, without excessive accumulation on the bottom.

Serve the seasoned schille on top of a spoonful of polenta white tender and warm. Keep the polenta soft, without letting it harden, so it can absorb the aromatic oil and accompany the consistency of the squills. Bring the dish to the table as soon as it is assembled, when the polenta it's still warm and creamy.