{"id":86303,"date":"2024-07-29T07:37:40","date_gmt":"2024-07-29T07:37:40","guid":{"rendered":"https:\/\/cucineditalia.com\/?p=86303"},"modified":"2024-07-29T07:37:44","modified_gmt":"2024-07-29T07:37:44","slug":"recipe-calamari-rome-restaurant-hotel","status":"publish","type":"post","link":"https:\/\/cucineditalia.com\/en\/recipe-calamari-rome-restaurant-hotel\/","title":{"rendered":"Seafood Symphony: Stuffed Calamari with Roman Broccoli and Citrus Caviar"},"content":{"rendered":"\n

At Le Spighe Restaurant of the Grand Hotel Palatino at the table, the sea is at home: Chef Giuseppe Mulargia <\/strong>brings its scents and flavors to refined dishes, such as the signature Stuffed Calamari with Roman broccoli, chickpeas and citrus.<\/h2>\n\n\n\n

In this recipe<\/a>, squid meets broccoli and chickpeas and is enhanced by the fragrant notes of citrus.<\/strong><\/p>\n\n\n\n

Ingredients<\/strong><\/h2>\n\n\n
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Fresh squid<\/strong>: 200 g<\/div>\n
Romanesco broccoli<\/strong>: 80 g<\/div>\n
Poached garlic<\/strong>: 1 clove<\/div>\n
Fresh chickpeas<\/strong>: 40 g<\/div>\n
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For the citrus caviar<\/strong><\/h3>\n\n\n
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Cold seed oil<\/strong>: 300 ml<\/div>\n
Lime, lemon and orange juice<\/strong>: 200 ml<\/div>\n
Agar agar<\/strong>: 2 g<\/div>\n
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