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 .
