Ingredients for 4 people
240 g Strigoloni
FOR THE SQUID INK SAUCE
260 g tomato sauce
30 g dried squid ink
FOR THE SEAFOOD
300 g clams
200 g mussels
150 g peeled shrimp
Parsley to taste
100 ml white wine
FOR THE ORANGE PEARLS
200 g Sicilian orange juice
3.8 g agar-agar
400 g vegetable oil
FOR THE PARSLEY WATER
350 g parsley
100 g water
FOR THE SAFFRON POTATO CREAM
180 g boiled potatoes
0.2 g saffron
40 g EVO oil
Procedure
To prepare the squid ink sauce, heat a drizzle of oil in a pan and add the tomato sauce. Once the sauce is hot, add the dried squid ink. Season with salt and cook for a few minutes. Next, prepare two pans with oil and parsley. Heat the oil and add the mussels to one pan and the clams to the other. Lower the heat and deglaze with white wine until the seafood opens.
Remove the shells from the meat and set aside. Place the peeled shrimp in a solution of water and salt, then sear them in a pan. For the orange pearls, pour the vegetable oil into a bowl and chill it in the freezer. Meanwhile, heat the orange juice in a saucepan to 80°C, add the agar-agar, and whisk until smooth. Remove the cold oil from the freezer and, using a syringe, drop the orange juice into the oil. Rinse the resulting pearls under cold water and set aside. Blend the parsley, water, and salt in a container until smooth and free of impurities. Peel and boil the potatoes until tender, then mash and blend them into a cream, adding saffron, oil, salt, and pepper.
Boil water, add salt, and cook the Strigoloni for a few minutes. Once cooked, sear the Strigoloni in a hot pan. Assemble the dish, decorating with the clams and mussels set aside.
Chef Graziano Patanè, Junior National Italian Chef.
