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.
Via G. Watt 37
20143 Milano
+39 0280888624