Squid stuffed with scampis with cream of jerusalem artichoke and green pepper

Peel the Jerusalem artichokes, cut into slices and put them in boil starting from cold water; Figure 10-15 minutes of cooking by boiling remembering salt water also.

Once they are cooked, keep them in their cooking water.

Roast the pepper directly on the flame of the stove by placing it on top of a retina spread flame; to avoid dirtying the kitchen coat the surface underneath the cooker with a sheet of aluminum foil.

The pepper must be obviously shot in hand that the surface closest to the flames sear.

Once the pepper is well toasted wrap it with paper; then remove the skin and reduce it first strips and then into cubes.

Clean the prawns from the heads and shells and wrap each tail with a slice of bacon.

To clean the squid, pull out the tentacles and remove from the head of sepia pen of cartilage.

Remove the fins of squid and deprive them of the outer skin.

Trim the ends of the squid in case they were very long and stuffed with scampi wrapped by Bacon 2.

Take the tentacles of squid, clean of the cartilage part, eyes, beak and stop them again with a toothpick to each head of squid stuffed with shrimp.

Arrange the squid in a rectangular ceramic baking dish sprayed with oil.

Spray the squid with white wine, salt and pepper, then cook in the oven at 180 degrees for about 15 minutes.

For the sauce, place the Jerusalem artichokes in a small blender and blending lengthening if necessary with a little of their cooking water.

If the sauce is prepared in advance is necessary to preserve it in a Bain-Marie.

Stretch the sauce with garlic oil obtained by putting 5 cloves of garlic infused with oil; He spent several hours removing garlic infusion.

Add the pepper sauce diced reduced.

Arrange the squid on a serving dish and serve with the cream of Jerusalem artichokes; decorate as desired with Norway lobster heads.

Note: instead of the Jerusalem artichoke can also use potatoes; When you blend the Jerusalem artichoke sauce, as well as the oil must be put even a small amount of cold butter.