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Calamari with peas and salty torrone

BY PEPPE GUIDA - The chef’s revisitation of an ancient fishermen’s recipe, typical of sailor villages of the coast: calamari tagliatelle, pureed peas and salty almond sauce that gives life to an amazing dish.

How to prepare

SERVE HOT

STEPS

  • Pour water in a pot and let it boil. Once boiled, reduce to low heat and place the green pea cream inside for 5 minutes (in the packaging).
  • Remove the calamari from the bag and dry them on a paper towel. Mix the calamari with the breadcrumbs in a bowl, using your hands or a fork. Pan-fry the mixture for 1 minute in a pan with two tablespoons of olive oil over medium heat. Stir regularly until crispy. Take the mixture out of the pan and carefully let it dry on a paper towel and add a pinch of salt.
  • Take the green pea cream out of the hot water and place the green pea cream in the centre of a plate and flatten it out using a spoon. Place the pan-fried calamari on top.
  • Cut the lemon juice pipette and drizzle over the calamari.
  • Drizzle with almond sauce and garnish with mint leaves and peashoots.
  • COMPONENTS:

    Calamari, green pea cream, almond sauce, breadcrumbs, mint leaves and pea shoots, lemon juice.

    NECESSARY EQUIPMENT:

    2 spoons, scissors, kitchen tweezers, pot (for hot water), paper towel, bowl, frying pan.

    PLATE SUGGESTION:

    Small plate.

    PREPARATION TIME:

    10 minutes.

    Allergens

    Molluscs, nut (almond), wheat (gluten). All dishes are prepared in kitchens where all of the 14 declared allergens are present and therefore we cannot rule out cross-contamination.

    Good to know

    Best to consume within 24 hours. Please pay attention and store the right items in the fridge. Please note: the precise storage in the fridge must be at max +5°C. The dishes and recipes cannot be changed on request.

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