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From @Italia Squisita

Calamari e Torrone e Calamari L’Occhio del Mare

45 min · Serves 2

45 mintotal
20 minhands on
10steps
2servings

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Ingredients

For the calamari torrone (pre-dessert)

  • 1 fresh calamari
  • Sugar, for marinading
  • Honey
  • Almonds
  • Cocoa beans
  • Hazelnuts
  • Citrus peel
  • Citrus juice

For the eye of the sea calamari dish

  • 1 fresh calamari, divided into tentacles and body
  • Fennel, diced
  • Squid vinegar
  • Breadcrumbs
  • Olive oil
  • Lemon juice
  • Squid ink skin disc
  • Light bagna cauda sauce

Method

For the calamari torrone (pre-dessert)

  1. Marinate the calamari in sugar instead of salt to draw out moisture and cure the flesh.

  2. Slice the marinated calamari thinly to form the base.

  3. Pipe on the torrone-flavored sauce made from honey, almonds, cocoa beans, hazelnuts, and citrus.

  4. Garnish with whole toasted hazelnuts, cocoa nibs, and citrus bits.

  5. Finish with a light drizzle of citrus juice and olive oil.

For the eye of the sea calamari dish

  1. Grill the calamari tentacles over barbecue grill until lightly charred.

  2. Dice the grilled tentacles and season with diced fennel, squid vinegar, and breadcrumbs for crunch.

  3. Finely mince the calamari body with a knife and season with olive oil and lemon juice.

  4. Assemble the base inside a ring mold, layering the seasoned tentacles, minced body, and top with a squid-ink-tinted skin disc with a circular cut-out to resemble an eye.

  5. Pour a light bagna cauda sauce around the assembled calamari eye base.

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