Stuffed Peppers with Tomato Sauce and Potato-Olive Puree

Stuffed peppers with tomato sauce:

1. for the stuffing, cut the peppers in half lengthwise with the stem end and remove the seeds. Remove the head with arms from the squid. Remove the skin and pull out the chitin rod. Cut squid into 12 cm cubes. Peel and finely dice the shallots and garlic.

Break off the stems from the artichoke hearts. Using a sharp serrated knife, cut the outer hard leaves into small pieces all around until the bottom is visible. Then cut the remaining inner leaves just above the bottom into small pieces. Use a small sharp knife to chop the leaf bases that remain at the bottom. Scrape the hay from the bottom with a tablespoon. Cut bottoms into 12 cm cubes and drizzle with juice of one lemon. Clean zucchini and melanzani and cut into 12 cm cubes. Clean young onion and cut diagonally into 12 cm wide rolls. Remove crust from toast and cut into 12 cm cubes. Heat 2 tbsp olive oil and toast the toast cubes in it until golden brown.

3. Heat 2 tbsp. olive oil, fry the squid briefly in it and put it in a large enough bowl. Heat 2 tbsp olive oil and sauté shallots, garlic and artichoke bottoms in it until golden brown. Extinguish with aceto balsamico, season lightly with salt and pepper and add to the squid form. Heat the remaining olive oil and sauté the zucchini, melanzane and green onions. Season with salt and pepper.

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