Stuffed squid with Jerusalem artichoke chips and EVO Oil

Ingredients:
  • Cleaned whole squid kg 1
  • Stale bread gr 100
  • Milk ml 100
  • Egg n. 1
  • Grated Parmigiano Reggiano DOP gr 40
  • Olives gr 30
  • Desalted capers gr 30
  • Garlic n. 1 clove
  • Fresh parsley q.s.
  • Extra Virgin Olive Oil ml 40
  • Dry white wine ml 50
  • Salt q.s.
  • Black pepper q.s.
  • Jerusalem artichoke q.s.
Procedure:

Soak the bread in milk and squeeze it.

Chop the squid tentacles and brown them with a little Extra Virgin Olive Oil and garlic.

In a bowl, combine bread, tentacles, egg, Parmigiano Reggiano DOP, capers, olives, parsley, salt and pepper.

Fill the squids with the mixture and close them with a toothpick.

Place them in a pan greased with Extra Virgin Olive Oil, drizzle with wine and a drizzle of Extra Virgin Olive Oil.

Bake at 180 °C for about 20 minutes.

Serve hot or warm with herbs and Jerusalem artichoke chips.

Oil and Flavor: Perfect Pairings for Your Recipes

For this recipe, we recommend a monocultivar Bosana (Sardinia) EVO PDO Sardinian olive oil, which goes well with its medium herbaceous fruitiness, with hints of almond and artichoke. Medium-intensity bitter and spicy notes balance the sweetness of the Jerusalem artichoke.