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.