Recipes

Ricotta and preserved lemon stuffed squid with hazelnut sauce vierge

Ricotta and preserved lemon stuffed squid with hazelnut sauce vierge served with an amazing American Pale Ale

These tender baby squid stuffed with a creamy blend of ricotta, cilantro, basil, chives and preserved lemon served with a crisp, nutty sauce vierge are a perfect match to the extremely flavorful citrusy and dry malt notes in Pale Ale.

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Recipe

Preparation time: 30 minutes
Serves: 4
Cooking time: 20 minutes

Ingredients:

  • 16 medium sized squids
  • 2 shallots
  • 1/4 bunch of cilantro
  • 1/4 bunch of basil
  • 1/4 bunch of chives
  • 1 preserved lemon
  • 300 g of ricotta cheese
  • 1 tablespoon of olive oil
  • 1 pinch of Espelette pepper or paprika
  • 10 cl of Tropical Pale Ale
  • salt and pepper

For the sauce vierge:

  • 4 small vine tomatoes
  • 1 red onion
  • 40 g whole hazelnuts
  • 40 g of black Taggiasche olives
  • 1/2 bunch of cilantro
  • 1 lemon
  • 7 cl of white balsamic vinegar
  • 10 cl of olive oil
  • salt and freshly ground pepper

Preparation:

  • Remove the head of the squid and remove the transparent cuttlebone . Keeping the squid whole, empty the inside and rinse carefully.
  • Rub the body of the squid with the back of a knife to remove the skin, rinse under cold water. Set aside on paper towels.
  • Cut the tentacles just above the eyes and set aside.

For the stuffing:

  • Peel and chop the shallots. Wash and chop the herbs.
  • Cut the preserved lemon into quarters, remove the flesh and dice the skin.
  • Place the drained ricotta in a small bowl, add the shallots, herbs and preserved lemon.
  • Add a drizzle of olive oil and Espelette pepper, salt and pepper. Mix well.
  • Fill a small piping bag with the preparation and cut the end of the bag with scissors.
  • Fill each squid to 3/4 with the stuffing and close with a small wooden skewer.
  • Set aside in the refrigerator .

For the sauce vierge:

  • Wash, dry and chop the cilantro .
  • Peel, seed and dice the tomatoes.
  • Pit and dice the olives.
  • Peel and chop the red onion.
  • Peel and section the lemon. Squeeze the juice and cut the lemon segments into cubes.
  • Coarsely crush the hazelnuts.
  • In a small bowl, combine all ingredients with lemon juice, white balsamic vinegar, olive oil, salt and pepper.
  • Set aside.
  • Preheat the oven to 180°.
  • Heat a drizzle of olive oil in an ovenproof frying pan.
  • Season the stuffed squids with salt. Sear the squids on both sides.
  • Deglaze with the pale ale and reduce slightly.
  • Place in the oven for 15 minutes.
  • While the squids are cooking in the oven, heat a drizzle of olive oil in a small frying pan.
  • Caramelize the tentacles, add salt and a pinch of Espelette pepper.
  • Remove them from the pan.

Arrange 4 squids on a nice plate. Add some sauce vierge and top with some well caramelized tentacles.

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