Recipe by Gennaro Esposito: Creamy Potato Puree with Squid Ink, Concentrated Tomato and Green Chili
Ingredients for 4 servings
For the Squid Ink Potato Puree
- 400g potatoes
- 10g green chilies
- 2 medium squids
- 10g tomato concentrate
- 400ml fish broth
- 2 knobs of butter
- 2 cloves of garlic
- Salt and pepper to taste
- Extra virgin olive oil to taste
For the Green Chilies
- 70g green chilies
- 4 basil leaves
- 50g tomato concasse
- 1 clove of garlic
- Salt and pepper to taste
- Extra virgin olive oil to taste
For the Garnish
- 50g acacia honey
- 1 spicy red chili pepper
- 1g saffron stigmas
Method
For the Squid Ink Potato Puree
Wash and clean the squids, keeping the ink sacs and separating the tentacles from the bodies, from which the skin has been carefully removed. Cut the tentacles into strips (about 3mm wide) and season them with salt, oil, and pepper. Place in a steel bowl, cover with plastic wrap, and steam in the oven at 75°C (167°F) for about 5 minutes.
Cut the body into about 6 regular pieces of approximately 3 x 3 centimeters, season with salt, oil, and pepper, and sauté in a pan over high heat for about 1 minute, until slightly seared.
Peel the potatoes, coarsely grate them and cut them until they resemble rice. Rinse the mixture in cold water, place the potatoes in a pan where the oil, garlic, and chopped green chili were previously sautéed. Season with salt and pepper and cook over high heat for about 1 minute. Add the fish broth and cook until the broth has evaporated. Finally, finish cooking by adding the tentacles, squid ink, tomato concentrate, and emulsify with 2 knobs of butter until a creamy mixture is obtained.
For the Green Chilies
In a medium-sized pan, heat the oil and a clove of garlic, brown it, and then remove it once it's golden. Add the previously cleaned green chilies and sauté over high heat for about a minute. Then add basil and tomato concasse, season with salt, and cook for another minute over high heat.
For the Garnish
Place the honey in a small bowl and warm it until it becomes liquid. Remove from the heat, add the coarsely chopped red chili and saffron stigmas, cover with plastic wrap, and let it infuse for about 10 minutes.
Plating the Dish
Place the squid ink potato puree in the center of a flat plate, top with 3 pieces of squid, then lay the green chilies on the squid. Decorate the edge of the plate with small drops of the garnish preparation.
