Creamy Potato Puree with Squid Ink, Concentrated Tomato and Green Chili | Gennaro Esposito | Chef Re

Ingredients

• 400g potatoes
• 10g green chilies
• 2 medium squids
• 10g tomato concentrate
• 400ml fish broth
• 2 knobs of butter
• 2 cloves of garlic
• Salt and pepper to taste
• Extra virgin olive oil to taste
• 70g green chilies
• 4 basil leaves
• 50g tomato concasse
• 1 clove of garlic
• 50g acacia honey
• 1 spicy red chili pepper
• 1g saffron stigmas