Italiano
The chef Fabiano Borea from the restaurant “Le Tre Vele” in Salerno, shows his recipe: Seared squids with endive and risotto venere
Ingredients
150gr fresh squid
100gr endive
50gr brown rice
20gr black olive oil from Gaeta
5gr capers
1 garlic slice
Salt and pepper
Method
Wash the rice under flowing water and cook it in boiled salted water for 20 minutes. Drain the rice and cook it into a pan with oil for 3 minutes.
Wash and clean the endive, then cook it with oil, garlic, capers and black pitted olives. Brown the squid 2 minutes for each side, add salt and pepper and serve.
