Flying squid stuffed with Friscous® by chef Ivan Tronci

Cut the potatoes into cubes and sauté them in a pan with a drizzle of oil, a clove of garlic in its skin and a sprig of rosemary. Cut the celery into cubes and sauté it in a wide pan with a drizzle of oil, pink pepper and mint. In a bowl combine the potatoes and celery, adding chopped parsley, oregano, extra virgin olive oil, orange zest and Friscous®. Fill the flying squids, previously prepared, and seal them using a toothpick. Cook the stuffed flying squids in a pot with a drizzle of oil, or pass them on the grill. Prepare a reduction of balsamic vinegar and honey and glaze the flying squids once cooked. Serve the flying squids on a potato cream.