Recipe by Marcello Leoni: Baby Squids Salad with Celery and Lemon Zest
Ingredients for 4 servings
- 250 grams of baby squid (calamaretti)
- 100 grams of celery stalks, julienned
- Lemon zest, julienned and blanched
- 40 grams of whole grain bread (crumb only) per person
- Dehydrated capers
- Taggiasca olives
- Extra virgin olive oil to taste
Ingredients For the Tomato Gel (25 grams per serving)
- 2 medium tomatoes
- 0.5 grams of agar agar Texturas
- 2.5 grams of xanthan gum Texturas
Method for the Baby Squids
Clean the baby squids by removing the innards and the internal quill.
Quickly sear the squid in a pan with very hot olive oil, season with salt, and let it cool.
Remove the crust from the whole grain bread, leaving only the soft crumb; cut in the thin slices and toast them in a grill pan until golden.
Method for the Tomato Gel
Take 2 medium tomatoes, blend them and pass through a fine sieve.
Take 250 grams of the liquid and add 0.5 grams of agar agar and 2.5 grams of xanthan gum.
Blend with a hand blender and let it rest for 2 hours.
Plating
Plate the baby squids and garnish with toasted bread, olives, celery, lemon zest, a sprinkle of dehydrated capers, and a dollop of tomato gel.