Ingredients

White squid mixture

300g clean squid meat, minced twice.

Black squid mixture

100g clean squid, meat minced twice.

10g squid ink

Sea urchin panna cotta

100g fresh cream

100 g semi-whipped fresh cream

30g sea urchin roe

1g gelatine sheet

Citrus juice reduction

1 blood orange

1 pink grapefruit

1 yellow grapefruit

1 lemon

1 green lemon

Method

White squid mixture

Using a rolling pin, roll out the mixture between two sheets of baking paper.Place inside a cooking vacuum bag and cook in a steam oven at 85°C for 6 minutes. Chill immediately.Cut out 4 regular discs with a 16 cm diameter.

Black squid mixture

Mix the ingredients and, using a rolling pin, roll out the mixture between two sheets of baking paper.Place inside a cooking vacuum bag and cook in a steam oven at 85°C for 6 minutes.Chill immediately.Cut out 4 regular discs with a 3 cm diameter.

Sea urchin panna cotta

Warm up 40 g of cream so as to reach 36°C, add the gelatine and bring to a temperature of 28°C. Add the remaining cream and the sea urchin roe.Add the semi-whipped cream and keep in a pastry bag for 4 hours in the fridge at +6°C.

Citrus juice reduction

Put the citrus fruit juice into a medium sized shallow casserole tin. Gently heat it so as to reduce it and obtain a caramel texture.

To serve

Using a brush, place the citrus fruit reduction on the base of the plate, add the sea urchin panna cotta, the white disc and the smaller black one.Finish with a drop of oil aromatised with fresh chilli pepper and the fried spaghetti.

LUME

Via G. Watt 37

20143 Milano

+39 0280888624

www.lumemilano.com