Here is an exquisite fish dish consisting of stuffed squid served with seasonal salad! The recipe is well balanced since it provides proteins, carbohydrates, minerals and vitamins. And it is also surprising since the filling of the squid is a little different than usual, with Jerusalem artichoke, shrimp, escarole and dried tomatoes. Jerusalem artichoke is prebiotic, supports the health of the gut microbiota, on which the health of the whole organism and that of the immune system depends, helps to keep blood sugar and cholesterol under control, dried tomatoes provide lycopene, which is an antioxidant, escarole is a precious source of fiber and shrimps contain omega 3 fatty acids, with anti-inflammatory and cardioprotective action. In short, all that remains is to taste this delight!
Ingredients
4 squid
100 grams of Jerusalem artichoke
200 grams of prawns
100 grams of wholegrain bread crumbs
1/2 head of escarole
4 dried tomatoes in oil
1 lemon
1/2 glass of white wine
1 shallot
Tamari sauce
pepper
Extra virgin olive oil
Clean the squid. Cook the prawns for a few minutes in salted boiling water, drain, cut into pieces and set aside. Peel the Jerusalem artichokes and slice them. Immerse the Jerusalem artichokes for a few minutes in water slightly acidulated with lemon juice. Drain the Jerusalem artichokes. Finely slice the shallot and brown it in a pan with three tablespoons of extra virgin olive oil. Add the Jerusalem artichokes and cook for 5 minutes. In a bowl, mix the Jerusalem artichokes, shallot, prawns, escarole, cleaned and cut into strips, bread crumbs, dried tomatoes cut into pieces, the juice of half a lemon, 2 tablespoons of extra virgin olive oil, 1 teaspoon of tamari sauce and a pinch of pepper. Fill the squid with this mixture and close them with a toothpick. Grease a pan and brown the squid for a few minutes. Add 100 ml of hot water and cover with the lid. Cook over medium heat, turning the squid from time to time. When the squid is cooked, add the wine, let it evaporate and finally serve with salad.
