Squid carbonara and truffle | Alberto Faccani

Ingredients

• 1 large squid

For the cream reduction

• 500 ml fresh cream
• 1 clove of garlic
• 20 g white truffle paste
• 5 g salt
• 4 g ground black pepper
   

Procedure

Clean and cut the squid in half. Freeze the two sides on top of each other. Once frozen, cut into very thin slices. Cook the slices for 50 seconds under the salamander then combine them with the cream and all other ingredients. Allow the liquid to reduce by half. Adjust for salt.

For the spherified yolk

• 200 g pasteurized yolk
• 0.3 g xanthan
• 2 g salt
   

For the alginate bath

• 2 liters of water
• 20 g alginate
   

For the finish

• Pecorino cheese to taste
• Guanciale to taste
• Chopped Chives to taste
• Black Truffle to taste

Procedure

Spherify the egg and proceed with plating. Place a mound of squid in the center of the plate and add the egg yolk spherified with alginate. Add crispy guanciale, fresh grated Pecorino cheese, truffle and chives.