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Daily recipe: Calamarata with porcini consommè, small squids and salicornia

calamarata mare e montiThe chef Daniele Zennaro from the restaurant “Vecio Fritolin” in Venice, shows his recipe: “Calamarata with porcini consommè, small squids and salicornia.

Ingredients for 4 people:

350gr Pasta “calamarata”

How to make the consommè:

50gr dried porcini mushrooms

5lt water

1 white onion

1 laurel leaf

How to garnish:

n° 25 small squids

300gr salicornia

50gr extra vergin olive oil

salt and pepper

Method

Cut onion in half and brown it. Then put into a pot with water and add a laurel leaf and dried mushrooms, bring it to boil. Cook slowly for 1 hour, then filter it and keep warm.
Garnish
Cook the some salicornia and then blend it, until they get a green sauce.
How to cook the pasta
Cook the calamarata for 5 minutes in salted water, then add it to mushrooms. Take another pan and brown the squids for few minutes.




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