Squid Stuffed With Scampi With Jerusalem Artichoke Cream And Green Pepper

Preparation:

Preparation: Peel the Jerusalem artichokes, cut them into slices and - boil them starting with cold water; calculate 10-15 minutes of cooking from boiling, remembering to salt the water too. Once they are cooked, keep them in their cooking water. Roast the pepper directly on the flame of the stove by placing it on a flame spreader net; to avoid dirtying the kitchen, cover the surface under the stove with a sheet of aluminum foil. The pepper must obviously be turned gradually as the surface closest to the flame browns. Once the pepper is well browned, wrap it in paper; then remove the skin and reduce it first into strips and then into cubes. Clean the heads and shells of the prawns and wrap each tail with a slice of lard. To clean the squid, remove the tentacles and remove the cartilage feather from the cuttlefish head. Remove the squid fins and remove the outer skin. Trim the ends of the squids if they are very long and stuff them with 2 scampi wrapped in bacon. Take the squid tentacles, clean them of the cartilaginous part, the eyes and the beak, and secure them again with a toothpick at each head of the squid stuffed with prawns. Arrange the squid in a rectangular ceramic dish drizzled with oil. Sprinkle the squids with white wine, salt and pepper, then cook in the oven at 180 degrees for about 15 minutes. For the sauce, put the Jerusalem artichokes in a small blender and blend them, adding a little of their cooking water if necessary. If the sauce has to be prepared in advance, it must be kept in a bain-marie. Dilute the sauce with the garlic oil obtained by infusing 5 cloves of garlic with oil; after a few hours remove the garlic from the infusion. Add the diced pepper to the sauce. Arrange the calamari on a serving plate and serve with the Jerusalem artichoke cream next to it; decorate the dish with the heads of langoustines as desired. Notes: potatoes can also be used instead of Jerusalem artichokes; when blending the Jerusalem artichoke sauce, in addition to adding the oil, a cold knob of butter must also be added.