with ricotta and gorgonzola cheese on mashed grilled peppers and wil
Servings for 4:
600 g fresh shortfin squids – 100 g ricotta (cottage cheese) – 60 g gorgonzola – 250 g red pepper – 1 dl extra-virgin olive oil – 10 g garlic (1 clove) – 12 g marjoram – 12 g wild fennel – salt
Prepare the ricotta and gorgonzola stuffing and leave it stand in the fridge. Grill the pepper, peel it and make it into a purée, then season with salt and extra-virgin oil.
Clean the squids, put the tentacles aside, then salt them inside and stuff with ricotta and gorgonzola stuffing. Seal the squids with their tentacles and a toothpick to secure. Brown the squids in a frying pan with oil and garlic. Cook in the oven at 180°C for some minutes to complete cooking.
Put the squid next to the pepper purée on one side of the dish, then drizzle over some oil. Garnish with marjoram and wild fennel.
White wine, Pittigliano Superiore
Cook: Alfonso Iaccarino
Restaurant: Don Alfonso 1890 – Sant’Agata sui Due Golfi (NA)
Relais & Châteaux, 2 Michelin stars, AIC: Magnifico del Presidente