At Le Spighe Restaurant of the Grand Hotel Palatino at the table, the sea is at home: Chef Giuseppe Mulargia brings its scents and flavors to refined dishes, such as the signature Stuffed Calamari with Roman broccoli, chickpeas and citrus.
In this recipe, squid meets broccoli and chickpeas and is enhanced by the fragrant notes of citrus.
Ingredients
For the citrus caviar
Procedure
Carefully clean the squid on the outside and inside, checking the result. In a small frying pan with a drizzle of oil and a clove of poached garlic, sauté ¾ of the Romanesque broccoli and ¾ of the chickpeas, adjusting salt and pepper and let cool.
Gently fill the squid with the broccoli and chickpeas, leaving 1 cm of space so you can close it with a toothpick.
Cook the squid in a nonstick skillet for 4 minutes (2 on each side) over low heat, take them out of the pan divide them into 3 parts and brown them again on both sides.
Plate the hot calamari by garnishing the dish with chickpea and broccoli cream with pearls of faux citrus caviar.
For the citrus caviar
In a small saucepan, boil the citrus juice and agar agar and let it cool for a few minutes. With the help of a syringe drip the juice directly into the oil being careful not to accumulate it for too long at the bottom.