1 h preparation, 3/4 h cooking
olive oil Basil
Clean the squid, open them in half and cut them.
Wash and cut the cherry tomatoes in half. Put them in a blender with basil, sugar, rice vinegar, soy sauce and a pinch of sugar, whisk well and filter.
Place the thinly sliced ham slices in a baking tray, bake at
70/80 degrees for 3/4 hours until dry; once cold mix them.
With a non-stick and boiling pan, sear the squid on the part engraved with a drizzle of oil.
On a deep plate put the gazpacho in a mirror, with burrata on top,
place the squid on top and season with a drizzle of oil, pepper and
ham powder .