Stuffed Squid decomposed

Initially my idea was to prepare stuffed squid with ricotta but, when I wrote to my fishmonger (fish market son of art), I replied that it had some great local squid but that were a little small. No problem, just make some small change to the original idea and the squid stuffing, so coma the fashion of the moment wants, becomes decomposed. Obviously I readjusted the filling slightly to be able to present a dish a little ' more pleasing to the eye but, the substance, is the same. Also try to replicate this recipe and leave a comment, a post, the photo of your dish and your presentation on our Facebook page! Here's what you need to prepare this dish:

____ _____ Ingredients for 4 people _____-__ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _____


500 grams of fresh squid
1 shallot
1 medium Potato
600 grams of asparagus
400 grams of ricotta cheese
1 L vegetable broth
Salt, pepper and E.V.O. oil Taste

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To prepare our squid decomposed, we start by putting on a casserole from the high edges, the base of our sauté, that is, cut shallot and washers and the potato made in slices very thin together with a tablespoon of oil and cooking with sweet flame. As soon as our base is ready, we combine the asparagus, cleaned and cut into chunks.



We cover with vegetable broth and let cook, always with medium flame, for about 10 '. In the meantime, put the ricotta in a bowl and talk with salt and pepper then mantechiamola well and let's put it to rest in the fridge.

As soon as the asparagus is ready, mix, with the help of an immersion blender, until we get a smooth and creamy velvety. Dedicate now to the squid. If we do not know how to clean them, we let our fishmonger to do so we cut the heads to strips, sprinkle with oil and salt then put a pan on the fire and let it heat. As soon as the frying pan is very hot, we cook the squid and let it burn for a couple of minutes. All ready, we can prepare for serve.

_____ Tips for the mise-_____-___-___-__ _ _ _ _ _ _ _ _ _ _ _ _ _____

On the base of the dish we put a ladle of velvety, with two spoons we create three quenelle of ricotta and we do it in the center of the Velvet. Rest on the squid and decorate with a few tips of sbollentata asparagus and a drizzle of raw oil.

Enjoy your meal!!!!!

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