Recipe by Matteo Tonin: Potato and squid mousse
Ingredients for 4 people
- 20 good-sized local squid
- 600 g white potatoes
- 35 g leek
- 42 g butter
- 110 g cream
- 30 g oil
- 1.2 liters water
- 100 g Carnaroli rice
- 15 g squid ink extracted from the squid
- Seed oil to taste
- Salt to taste
Procedure
Clean the squid thoroughly, removing the so-called pen from inside the body, taking care not to damage the mollusc: each squid must retain its shape.
For the potato foam
Thinly slice the leek and brown it in extra virgin olive oil, add the chopped potatoes and cover with water. Bring to a gentle boil and cook over moderate heat until the potatoes have completely absorbed all the liquid.
Allow the potatoes to cool and blend with the melted butter and cream, then season with salt.
Transfer the mixture to a siphon and use two charges to whip it.
For the cuttlefish rice wafer
Cook the rice in water for 30 minutes, then cool. Blend with the squid ink and spread on a sheet of wax paper to form a very thin film. Let dry at room temperature for 15-20 hours. Fry the film in plenty of oil at 190°C.
Dish composition
Cook the baby squid in a static oven at 200°C for about 8-10 minutes.
At this point, place the potato foam in the center of the plate, lay the baby squid on top, add a few drops of extra virgin olive oil and salt, and garnish with the crispy wafer.
