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Olio Extravergine d'oliva Arkè | Arkè Caltanissetta

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Boutique Recipes

Recipes

Stuffed squid with Jerusalem artichoke sauce

Preparation time: 60 Minutes
Serves: 4 People
Difficulty level: Average
Olive Oil: Arkè Bio

Ingredients

4 Squid
250g breadcrumbs
Crushed pistachios
Pine nuts
Lemon peel
Chia seeds
Black salt
Salt and pepper to taste
Arkè Bio extra virgin olive oil
400g Jerusalem artichokes (For the sauce)
1 leek (For the sauce)
1 small potato (For the sauce)
Rosemary (For the sauce)
White wine (For the sauce)
Mix of aromatic herbs (thyme, marjoram, sage, oregano)

Method

Clean the squid, remove the tentacles and sauté them in a pan with a drizzle of evo oil, a clove of whole garlic, salt and pepper. In the meantime prepare the stuffing for the squid: in a bowl combine 250g of breadcrumbs, the mixed herbs, crushed pistachios, pine nuts, lemon peel, chia seeds, salt and pepper and finally when cooked add the tentacles, cut into small pieces. Add Arkè Bio oil to combine well. Use this mixture to fill the squid. Put the squid on a baking tray covered with parchment paper, drizzle with evo oil, a sprinkle of ground black salt and sesame seeds. Bake in the oven at 180 ° for 20-25 minutes.

For the topinambur sauce:
Trim 400 grams of Jerusalem artichoke and cut into thin slices. Chop the leek and potato into thin slices. Sauté the leek with oil, salt and pepper. Add a little white wine, the Jerusalem artichoke and the potato. Cook over medium heat for about 20 minutes or until the potato is cooked and Jerusalem artichoke flakes away. If necessary, add some water while cooking to prevent the ingredients from drying out or sticking to the pan. When cooked, blend the preparation to obtaining a smooth and homogeneous cream.

Serve

Spread the bottom of a flat plate with a little of the Jerusalem artichoke cream, place the squid on top and decorate with slices of potatoes and leaves of salad greens.

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