Squid Broth Recipe with Rosemary and Chickpeas
A delcious squid starter recipe from chef Viviana Varese. Here the chef matches a lightly spiced chickpea purée with a delicate squid broth, crispy squid pieces and a fragrant rosemary oil.
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Cooking tools:
- Chef's knife
- Cutting board
- Saucepan
- Pot
- Skillet
- Fine-mesh sieve
- Colander
- Wooden spoon
- Measuring spoon
- Mixing bowl
- Serving bowl
- Stove
- Ladle
- Spatula
- Tongs
- Paper towel
Ingredients
- 50g of rosemary leaves
- 100ml of olive oil
- 1 pinch of salt
- 300g of squid, cleaned
- 1 carrot, chopped
- 1 stick of celery, chopped
- 1 onion, chopped
- 1 tbsp of white wine
- 1 sprig of thyme
- 1l water
- 1 tbsp of olive oil
- salt
- freshly ground black pepper
- 200g of baby squid, cleaned
- shiso cress leaves, to garnish
- 300g of cooked chickpeas
- 20g of onion, chopped
- 2g of curry powder
- 80g of vegetable stock
- 30g of extra virgin olive oil
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