SQUID STUFFED WITH LOCAL CHEESES AND ROASTED PEPPER PURÉE AND WILD FEN

INGREDIENTS for 4 people at 100% (Net quantity):

600g. Squid 4 pieces
199g. Cottage cheese
80g. Auricchio provolone
250g. Red pepper
1 piece1 dl. Extra virgin olive oil
10g. Garlic 1 clove
12g. Marjoram
12g. FennelSalt

PREPARATION

Prepare the filling with the cottage cheese and small cubes of Aurucchio Provolone and leave.

Roast the pepper, remove the skin and turn it into purée, season with salt and extra virgin olive oil.

Clean the squids, put salt inside them and stuff them with the filling of cottage cheese and provolone.

Close the squids with the tentacle part, previously reserved, and secure with a toothpick.
Fry the squids in a frying pan with oil and garlic until they are golden, then complete the cooking in the oven at 180º for a few minutes.

TO SERVE

Arrange the pepper purée on one side of the plate, put the squid next to it, adding a dash of oil, marjoram and fennel as a final touch.