Squid stuffed with lentils and Jerusalem artichokes

Directions

1. Rinse the lentils, place them in a pan, cover with clean water and bring to the boil. Cook until tender, add salt at the end of cooking. Drain and keep aside.
2. Clean squid and tentacles. If they are still present, remove internal organs and beak.
3. Cut tentacles into small pieces, put them in a bowl, smooth the jerusalem, and mix with the tentacles.
4. Add 40 grams of lentils, a pinch of salt and mix.
5. Stuff the squid and close the ends with toothpicks.
6. Pour 2 tablespoons of oil into the pan, add garlic and chili pepper, brown for a minute, then add the squids, cook for 5 minutes, then turn them and cook for another 5 minutes.
7. Add the remaining lentils and allow to gain flavour for 6-7 minutes and serve

Notes

Ensure that you do not over-stuff the squids. Do not use too much olive oil, if you use Risolì Granito Gran Gourmet non-stick pan squids will not stick on the pan.