Seared squid on pachino gazpacho, buffalo stracciata and olive land

Neapolitan Genoese
30/10/2019
Octopus and guinea fowl
31/10/2019

Chef


Peppe Caliendo
Susina Bistrò
Roma


Difficulty

Easy


Time

1 h preparation, 3/4 h cooking


Doses for

1 people


Recommended wine

Salice Salentino
Rosato DOC


Ingredients

Squid
Burrata
Pachino
Rice vinegar
Soy sauce
Sugar
Ham powder
Pepper
Extra virgin
olive oil Basil


Preparation

Squid
Clean the squid, open them in half and cut them.

Gazpacho
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.

Ham powder
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 .


Leave a Reply

Your email address will not be published. Required fields are marked *