Marinated calamari salad and lentils, cream of broccoli, with guttiau bread crusty and Lemon Jelly. Is’ the dish with which I won the competition held by the magazine The Academy Lorenzo's Win in collaboration with-winning chef Fulvio Pierangelini. The contest provides for the compulsory use of two ingredients, squid and lentils, I really love but had never paired together. I thought about doing it by creating a light dish but varied flavors: the sweet calamari (marinated with ginger, lemon, spring onion, oil and lemon thyme and then cooked for 40 minutes at 60 degrees vacuum) and broccoli, the acidity of the Lemon Jelly, the savory of anchovy sauce, the citrusy and spicy ginger lemon. Warm broccoli cream servo, but the salad at room temperature, to create a contrast in addition, that hot-cold. Must have a device to create a vacuum: without getting to those of professional use, There are great for home use that, used with bags special, they work pretty good. Although, We can't deny it, I dream of a professional kitchen….
Ingredients for 4 people:
for the marinated calamari
- 700 grams of squid
- a pinch of lemon zest grated organic
- 2 tablespoons of organic lemon juice
- a centimeter and a half fresh grated ginger root
- 1 spoonful of pouring from Cetara
- 4 Tablespoons extra virgin olive oil
- 2 sprigs lemon thyme
for the lentils
- 150 grams of lentils from Castelluccio di Norcia Igp
- a fresh onion
- some needle of Rosemary
- salt and pepper
- extra virgin olive oil as required
for the jelly of lemon and ginger
- organic lemon juice
- half a centimeter grated zenzzero root
- 2 grams of agar agar
- 600 grams of broccoli
- salt to taste
- extra virgin olive oil as required
- a sheet of carasau bread
- a few drops of pouring from Cetara
Wash and clean the squid, putting aside the tentacles and wings for use in other recipes (try to make my spaghetti with meat sauce squid, almonds and lemon). Put the squid in a bowl with the grated ginger, lemon zest, lemon juice, thyme. Cover with plastic wrap and let marinate for 30 minutes in the refrigerator. Put the squid in a bag for vacuum cooking and proceed to create a vacuum following the instructions of your device. Cook the calamari at 60 degrees (use a thermometer and keep the heat to low, combining cold water as and when the temperature exceeds that laid down) for 40 minutes. Then remove the squid from the bag and slice them as thinly as possible. Place them in a bowl, season with extra virgin olive oil and anchovy sauce and set aside.
For the lentils, FRY in a pan the onion, finely chopped, then add the lentils, the lemon thyme, and cover with cold water. Cook uncovered over low heat for 20 minutes and, then salt and drain the cooking water. Lentils should be firm.
For the jelly of lemon and ginger, put grated ginger to infuse in lemon juice for an hour, then filter, combine agar agar and heat until boiling for 1 a minute: pour the liquid into a dish at a height of half a centimeter and let cool until the jelly is firmer.
For the cream of broccoli, clean the broccoli and set into boiling water in lightly salted water for 10 minutes, then place them in a bowl with water and ice to stop the cooking and make sure that the color remains vivid, keeping aside a little’ of the cooking water. Once cold, dry them and processing them with a hand mixer to fit these with a little’ cooking water and lots of extra virgin olive oil as needed. Add salt to taste and set aside.
For the pane guttiau wafer, Soak the bread in water of broccoli, then make triangles, brush them with oil and salt. Bake in oven at 200 degrees until golden and crisp. It takes 2 minutes and then they burn, so beware.
Mix squid and lentils in appropriate proportions. Heat the cream of broccoli.
Composition of the dish: pour on the bottom of the plate the cream of broccoli, focusing on the calamari salad and lentils using a dough cutter, distribute the cream of broccoli some lentil and pieces of lemon and Ginger jelly, then a few drops of extra virgin olive oil, by pouring from Cetara and a few leaves of lemon thyme. Garnish with flakes of guttiau bread and serve immediately. Bon appétit!
THE PAIRING: Try this delicate dish with the elegance of a Franciacorta Docg. We tried the Brut Millesimato the company The Fiòca: obtained by pressing of Chardonnay. A classic method that smells of tropical fruit and vanilla, with a very fine perlage and delicate, the palate is reminiscent of the known characteristics of bread crust and yeast, with pleasant spicy notes.