Chefs recipes: Squid on decomposed bruschetta, confit tomatoes and marjoram oil
Chefs recipes: Squid on decomposed bruschetta, confit tomatoes and marjoram oil. One of the recipes prepared in one of the famous fish restaurants of Rome: Inopia restaurant. The author of the recipe is Andrea Dolciotti.
Ingredients:
For the bruschetta:
- Bread
- Bread carasau
- Threaded Almond
- 4 tomatoes
- 1 shallot
- Extra virgin olive oil
Procedure:
Toast the bread and toast the threaded almonds. Then prepare a classic tomato sauce and dehydrated in the oven. Mix the toasted bread, the carasau bread and the toasted almonds, and then add the powder of the previously dried tomato sauce that will give a boost of flavor to thebruschetta. Set aside.
For the marjoram oil, cool the extra virgin olive oil. Combine the marjoram - previously frozen in ice and water not to lose the shine – with the oil and blend all at Speed 7. Store it in the refrigerator.
Clean the fresh squid and cut fringes from the center but do not detach the individual strips. Heat a non-stick frying pan and fry it.
Preparation:
Place in the plate the bruschetta broken at the bottom, the squid, the tomatoes previously stuck in a classical way in the oven with sherry vinegar and brown, season with marjoram olive oil and a pinch of Maldon salt.
