Squid Bolognese Recipe
Pierre Koffmann's creative squid dish plays on the classic Bolognese, using all parts of the squid to great effect
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Ingredients
- 3 squid, body, tentacles and wings separated
- 50g of shallots, finely chopped
- 80g of garlic, finely chopped
- 1 bouquet garni, small
- 25g of flat-leaf parsley, finely chopped, plus 1 tbsp to serve
- 20g of tomato purée
- 50ml of brandy
- 150ml of white wine
- 1 pinch of chilli flakes
- 75g of butter, softened
- 25g of Parmesan, grated
- olive oil
- salt
- black pepper, freshly ground
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