Lena Staal | Foodstyling: Gitte Jakobsen

Cuttlefish cappuccino

Name: Cuttlefish cappuccino
Cook time: T01:00
Yield: 4
Ingredients: 300 g Squid, cleaned, ink removed, stored separately; 20 g Onion, white; 1/2 Garlic clove; 20 ml Extra virgin olive oil; 30 ml White wine; 150 g Vegetable stock; 20 ml Squid ink; 1/2 Bay leaf; Salt; 450 g Potatoes, peeled and diced; 100 ml Whipped cream; 100 ml Milk; 60 ml Milk; 60 ml Vegetable stock; 20 ml Extra virgin olive oil; 6 g Salt; 3 g Sugar; 1,5 g Soy sauce; 3 g Chives, finely chopped; Extra virgin olive oil

Rezept

Seafood

Kartoffel

Innovation

The chef at "Le Calandre" presents a modern interpretation of the traditional drink.

Massimiliano Alajmo

Cooking time: 1 hour

Ingredients for the squid

Ingredients (4 servings)
300	g	Squid, cleaned, ink removed, stored separately
20	g	Onion, white
1/2		Garlic clove
20	ml	Extra virgin olive oil
30	ml	White wine
150	g	Vegetable stock
20	ml	Squid ink
1/2		Bay leaf
		Salt

Ingredients for the potato cream

Ingredients (4 servings)
450	g	Potatoes, peeled and diced
100	ml	Whipped cream
100	ml	Milk
60	ml	Milk
60	ml	Vegetable stock
20	ml	Extra virgin olive oil
6	g	Salt
3	g	Sugar
1,5	g	Soy sauce

Ingredients for finishing

Ingredients (4 servings)
3	g	Chives, finely chopped
		Extra virgin olive oil

Preparation of squid

Finely dice the squid.
In a sauté pan, sauté the finely chopped onion and chopped garlic in olive oil. Add the pieces of squid and deglaze twice with white wine. Pour in the vegetable stock and add the ink and bay leaf.
Cover and simmer until the squid pieces are cooked. Remove the bay leaf.

Preparation of potato cream

Boil the potatoes in unsalted water, strain and mix with the remaining ingredients and blend with a hand blender or blender until smooth. Pass through a fine sieve.

Sideboards

Divide the squid pieces between four glass cups. Carefully fill up with the potato cream. Finish with a few drops of squid cooking juices, olive oil and chives.

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Illustration: Katharina Winkler

The best recipes in Italy: 50 ingenious dishes from top Italian chefs
Falstaff Verlag, 2021
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Massimiliano Alajmo

Chef

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