Squid and bagna cauda sauce
Enjoy this truly Mediterranean recipe from two Michelin star chef, Mauro Colagreco from his guest chef appearance at the S.Pellegrino Sapori Ticino gourmet festival.
Keywords
- hotels & travel
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Cooking tools:
- Silicone baking mat
- Salamander
- Blender
- Fine-mesh sieve
- Deep-fry thermometer
- Kitchen scale
- Chef's knife
- Cutting board
- Skillet
- Saucepan
- Mixing bowl
- Peeler
- Baking sheet
- Oven
- Stove
- Spoon
- Serving platter
Ingredients
- 1 large wholesquid (1kg)
- ½ lemon
- 50ml of olive oil
- 10gof sprouts or small leaves of thyme
- 1 artichoke
- Olive oil
- 1l/3gof an ascorbic acid bath
- 2 large breton artichokes
- 1 chopped white onion
- 3 sprigs of thyme
- 1 bay leaf
- 150gof cream with 34% fat
- 40gof butter
- Salt
- 6 anchovy fillets in oil
- 2 cloves garlic (whole and peeled)
- 400gof cream with 34% fat
- 20gpotato
- 10gof olive oil
- 100garborio rice
- Dash of cuttlefish ink
- Sunflower oil for frying
- 12 leavesof burnet
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