I'm a sucker for calamari: rosei, soft, Delicately scented. And without thorns. I really like stuffed, I don't know if you've already given a look at the calamari with tomato stuffed with their tails, but this time I wanted to make a less classic dish, apparently at least. So instead of filling the whole squid, I made them into rings (as the pasta called calamarata), I steamed in a flavored water with bay leaves, lime peel and then filled with a mashed potatoes with parsley and accompanied with a Green Sauce. A dish very, very delicate and light, that I have served as a main dish but that might also be, single-serving, a fine appetizer for a summer dinner based on fish. If you like calamari, take a look also at calamari stew with potatoes or the risotto with calamari and lemon.
Ingredients for 4 people:
- 4 squid for about one pound of weight
- 800 grams of potatoes
- a bunch of parsley
- a bay leaf
- due lime
- salt and pepper
- extra virgin olive oil as required
- 150 ml fresh whole milk
- 2 tablespoons white vinegar
- a slice of white bread (white part only, without borders)
Clean the squid, remove the tails and wings’ and set aside (I would recommend that you make a risotto, try our with calamari and lemon, or a dough like that with the calamari sauce) . Cut them into rings rather thick, about 3 cm and cook them to steam in a steamer, spicing the water with the bay leaf and zest of one lime: 20 minutes are sufficient.
Wash and peel the potatoes, make them into small pieces and put them in a pan with 4 tablespoons oil: Brown them lightly and add the milk. Add salt and cook covered for 15 minutes, until they become soft. Once cooked, drain keeping aside a little’ the cooking sauce, mash well with a fork, with a potato masher or put them through a vegetable mill. I suggest you do not use the mixer, because it makes the mashed sticky. Finally, Add a little finely chopped parsley and season with salt and pepper.
For the sauce, put the parsley in a blender, the lime juice, Salt, vinegar and sliced bread and blend by adding as much oil as needed to get a glossy and thick sauce. I like a little’ coarse and not sifted, but blend them according to your taste.
To serve, put on the plate a little’ of parsley sauce, lay the squid rings and fill them with mashed potatoes using a piping bag (I use disposable ones). Use the puree for garnish, along with some lime and a little’ parsley.
THE PAIRING: A Franciacorta Docg is our recommendation for this dish from soft and creamy textures and trends acidule. We chose La Fiorita extra brut vintage 2006, with hints of Apple and tropical fruit Compote, Soft taste, full-bodied and persistent.