Tuesday , 19 September 2017
Ultime News

Sautéed of squid julienne in squid black ink

Chef Luigi Quintieri

Ingredients (10 people)

Lt. 1 of fish stock

2Kg cuttlefish

300gr parsley

50gr brandy

50gr of Marsala

10gr of salt

500gr of puff pastry

1 egg

100gr of extra virgin olive oil

100 gr flour 00

100 gr of fresh cream

Preparation:

In a flat pan put the squid and let it cook; in the meantime, in a bowl combine the oil and flour and prepare the roux. Now reduce the fish stock on a medium heat making reduce approx 2/3. When the stock has been reduced chop the cuttlefish and add it to the stock letting them cook for approx. 10 minutes.

In another pan add the brandy and Marsala letting it reduce at least ¾. When it has reduced add it onto the fish stock. After a few minutes add the roux mixing well and let it to cook for approx. 10 minutes. 5 minutes before the cooking is done add the fresh cream and chopped parsley.

Roll out the puff pastry cutting circles of at least 2 cm wide. In a casserole place the squid mix and cover with the circles of puff pastry, when finish brush the dough with some beaten egg. Place the casserole in a water bath and place in a preheated oven to cook for approx. 10 minutes at around 200 degrees.

Difficulty: High

Preparation time: 2 hours

Terminology:

Fish stock: Made by cooking celery, carrot, onion, garlic, parsley, olive oil, wine, water, fish bones and fish heads, white pepper and salt, all placed in a pot and leaving to cook for approx. 1 hour.

Suggested wine: “Doride” De luca. Grado alcolico 12.50%vol.

Recognised DOC – served temperature 8°-10°C.

EATALY - alti cibi