Here we are on the second dish we designed to celebrate Valentine's day. Continuing to follow the common thread of the seafood menu and looking for something unusual from the point of view of color, We've thought of squid stuffed with a cream of artichokes, Lightweight because steamed and served with mashed Purple Potatoes, seasoned simply with butter and salt. If you are, like me, fans of squid, also try the calamari stew with potatoes, the risotto with calamari and lemon and the stuffed calamari in tomato sauce.
Ingredients for 2 people:
- 4 small squid
- 2 artichokes
- 2 small potatoes
- a little chopped parsley
- the juice of a lemon
- salt and pepper
- extra virgin olive oil as required
- 6 Purple Potatoes
- 20 grams of butter
- whole milk as required
Clean the squid, pulling pigtails (that you need to take part). Clean the artichokes by depriving them of the outer leaves and hard part of stem: cut them in half and remove the internal barbette. Place them in a bowl with cold water with lemon juice.
Peel the potatoes and dice normal about one centimeter and a half. In a saucepan, boil the potatoes in salted water. Put in a pan with a little oil, heat and Add diced potatoes and artichokes cut into pieces and keep aside six cloves that we will use to garnish. Season with salt and pepper and Cook, helping you with a little hot water as you need, for about 15 minutes.
Go to mixer and gradually add finely chopped parsley. Fill the squid with this compound, using a teaspoon or a piping bag and fasten the ends with a wooden skewer. Anoint with oil the squid, season with salt and cook in steam, along with codine, for about 20 minutes. Peel the purple potatoes and mash them, season with butter and a little milk until you get a creamy but firm. Dip in flour and FRY in boiling oil advanced artichokes. To serve, have a little purple mashed potatoes and garnish with Squid tails above, next place two stuffed calamari, artichokes fried and sprinkled with a little chopped parsley.
THE PAIRING: With this Valentines day menu we recommend to any meal, and therefore also for this dish, a Trento Doc of Cantine Ferrari.