Squid Stuffed With Peppers And Fontina With Sauteed Valerian

Preparation:

Preparation: Cut the pepper, celery and carrot into lozenges, add the cubes of bread and the coarsely chopped squid scraps. Sauté in a pan with a drizzle of oil, garlic, salt, pepper and the aromatic herbs and chop it finely, stuff the body of the cleaned squid with it. Cook in a pan with oil, garlic and rosemary and serve with the lamb's lettuce sautéed in a hot pan greased with oil. Slice the stuffed squid and serve.