Marco Scaglione
My professional biography and my story are linked together they kept strong by a strap which is called passion. I'm lucky: I like my job, I enjoy it and it fills me with satisfaction.
It was born a new collaboration between Marco Scaglione and Aksum. Click on the logo and visit their site.
Time: 1 ore e 30 minuti + tempo di riposo
Difficulty: Minima
Ingredients for 6 people
4 squids
250 g of bread gluten-free corn and stale rosemary
200 g of amaranth
100 g of peeled shrimp
5 dl of milk
200 g of Bologna potatoes D.O.P.
1 clove of garlic
2 dl of dry white wine
1 egg
6 copper tomatoes
1 tuft of parsley
extra virgin olive oil
fine salt
White pepper
Method
Clean the calamari by separating the tentacles from the bag and depriving the latter of the entrails, the cartilaginous pen and the outer skin. Then remove the central beak from the tentacles and cut off the part of the eyes. Rinse the bags and tentacles carefully, drain well and cook in boiling water for 3 minutes; drain them, drain them dry them well, chop only the tentacles and transfer everything into a bowl.
Meanwhile, soak the bread in the milk for 5 minutes, then remove it from the soak, wring it well and keep it aside.
Peel the potatoes with a potato peeler, wash them and cut them into large irregular cubes; cook in boiling water until tender, then drain, place in a bowl and mash with a fork.
Peel the garlic, chop it finely and brown it for a few moments in a non-stick pan with 2 tablespoons of oil; add the peeled shrimp, cook for 2 minutes and blend with the wine. Complete the cooking and, at the end, add salt and pepper and add the washed and chopped parsley.
Arrange the amaranth in a fine knitted colander and wash it under running water; drain it, then cook it in boiling water for 15 minutes. Drain it, place it in a bowl and add the soaked bread, the shrimp, the crushed tentacles and the crushed potatoes; mix everything and let it rest in the fridge for 20 minutes, covered with a kitchen film. Then add the egg, add salt, mix well and stuff the squid bags with the mixture, without closing them.
Place them on a baking sheet lined with baking paper and bake in the hot oven at 170 ° C for about 12 minutes; crank out, let stand for 15 minutes, then cut the 3-4 mm thick washers. Place a sliced and roasted tomato in each dish, place the slices of squid on top, add a little oil and garnish with herbs as desired. To serve.