Pino Cuttaia's recipe: Squid ravioli, stuffed with cucuzza tinniruma, with anchovy sauce
Ingredients for four people
- 200 g squid (net weight)
- 200 g tinniruma (tender sprouts and leaves of the Sicilian cucuzza/zucchini-like plant)
- 100 g ricotta cheese
- 50 g of onion
- 50 ml extra virgin olive oil
- Salt to taste
To make the anchovy sauce
- 250 g milk
- 1 clove of garlic
- 50 ml extra virgin olive oil
- 20 g of salted anchovy fillets
To guarnish
- 4 freshly seared and peeled scampi
Procedure
Use only the mantle (or sac) of the squid for this preparation. After cleaning and peeling it well, washing and drying it perfectly, blend it until you get a smooth and sticky cream. Transfer the mixture to a sac à poche fitted with a smooth nozzle and create small balls, which you will then need to flatten with a meat tenderizer between two sheets of baking paper so as to obtain a very thin, almost transparent sheet. Soak these sheets in water at 70°C for 10 minutes.
To make the filling
After washing, blanch the tinniruma in boiling salted water for 2 minutes, then drain and immediately put it in water and ice so that it keeps a nice green color, then squeeze it between your hands. Heat the oil in a frying pan and gently brown the chopped onion, then add the tinniruma and cook, over a low flame for 10 minutes. At this point, add the crumbled ricotta, stir, adjust the salt, and continue cooking, always over low heat, until the liquid has dried completely. Finally, blend with the mixer.
To make the sauce
Pour the milk into a pot, add the peeled garlic clove and put it on the stove on low heat. Let it reduce until it thickens and takes on a consistency similar to cream. At this point add the oil and desalted anchovy fillets; continue cooking for another 5 minutes. Blend with a blender to obtain a smooth, creamy sauce.
Dish composition
Arrange the raviolo at the time of serving, highlighting the transparency of the wrapper. So spread a sheet of squid on the plate, place a spoonful of filling in the center and close with another sheet.
Top the dish with the sauce and, finally, garnish with a freshly seared scampo on one side.
