Clean the prawns by removing the head and carapace. Then remove the intestines.
At this point clean peppers and carrot and then cut into strips. Also clean the green beans and cook everything in steam. Season with salt and pepper. Once the stuffing is cooked, fill each squid by inserting a shrimp first and then the strips of peppers and some green beans.
Sauté two shrimps in a pan with a little oil and cut into slices. Put them aside and cut into cubes the remaining vegetables that you have not inserted in squid.
Oil a pan, put the squid and cook over low heat, and blend with Serprino Vigna Ròda.
After five minutes turn them gently and add the tentacles set aside. Season with salt and pepper and cook for another 10 minutes.
Meanwhile prepare the reduction: roughly chop the basil.
Melt the butter in a pan, add the flour and chopped basil and mix well with a whisk; finally add the two glasses of Serprino Vigna Ròda. Continue cooking, stirring with a whisk until you get a thick cream.
Spread on each plate the reduction, add the squid and tentacles and garnish with the slices of shrimp and the remaining vegetables.