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https://www.raiplay.it/programmi/esem... - Fabio Potenzano prepares citrus squid with cauliflower. Ingredients: 4 squid, 120 g breadcrumbs, 1 lemon, 1 orange, 1 bergamot, parsley, fennel, extra virgin olive oil, salt and pepper; Cous Cous: 150 g white cauliflower, 150 g orange cauliflower, 150 g purple cauliflower, 100 g carrots, 40 g pumpkin seeds, 10 g gomasio, 100 ml mixed citrus juice, 1 tablespoon bicarbonate of soda, extra virgin olive oil, salt and pepper Procedure: For the breading, put the breadcrumbs in the mixer with the parsley and wild fennel. Clean or have the squid cleaned: it is important to separate the heads from the sack and remove the skin. Cut the squid superficially, drawing a grid on the surface. We place them inside a baking dish and season them with oil, pepper and grated citrus zest. We leave them to marinate for a few minutes in the fridge. We grill them on a hot griddle, together with the tentacles: a couple of minutes per side will be enough. We roll them in the herb breading and place them on a baking dish. We finish cooking in a hot oven at 160° for 4-5 minutes. For the side dish, in a bowl we put water and bicarbonate. We soak the cauliflower florets of various colors. We drain the florets and, with a mixer or a knife, we crumble them finely, until we obtain a sort of semolina or, in fact, couscous. In a bowl, we collect the cauliflower crumbs, the raw carrots cut into very small cubes, the peeled and chopped pumpkin seeds and the gomasio (sesame seeds crushed with salt, ratio 7 to 1), the citrus juice and the extra virgin olive oil. Mix everything together. For the fennel salad, slice the fennel with a mandolin and immerse it in water and ice. Drain and season with oil and salt or gomasio. Serve the calamari with cauliflower couscous, fennel salad and peeled oranges.