Soup with squid spheres and Precious Black Truffle
Squid ball soup with Precious Black Truffle
Soups
Gluten-Free
A very unique soup, both in terms of ingredients and flavors. Calamari spheres with aromatic herbs and black truffle shavings on a vegetable broth with rosemary and spring onion, garnished with edible flowers, pink peppercorns, and microgreens.
Soup with squid spheres and Precious Black Truffle
Herb-crusted squid spheres (steamed) with precious black truffle petals and black garlic powder on a rosemary vegetable broth and spring onion. Garnished with edible flowers, pink peppercorns, and green mung bean microgreens.
Porzioni:
1
Ingredienti
400 gr squid steak (for about 12 balls, 4 plates of 3 balls)
Thyme, marjoram, white pepper to taste
Black garlic powder to taste
Precious Black Truffle: 12 petals (3 per dish, 1 sphere)
500 ml water (for the broth)
6 green onion stalks (for the broth)
1 celery rib (for the broth)
Extra virgin olive oil as needed
Pink salt to taste
Edible flowers to taste
Pink peppercorns to taste
Mung bean sprouts (or basil leaves)
Istruzioni
1
Squid spheres: Remove the skin and rinse under running water. Place the squid in boiling water with coarse pink salt for a few minutes, then coarsely blend.
2
Add thyme, marjoram, pink salt, white pepper, and extra virgin olive oil to taste and blend again until a smooth cream is obtained.
3
Shape the cream into balls (like small meatballs), with slightly wet hands to obtain uniform spheres. Steam the spheres until firm.
4
Heat a non-stick pan and sear the balls for a few minutes without seasoning. Brush them with extra virgin olive oil and sprinkle with black garlic powder.
5
Score the top of each sphere with the tip of a sharp knife to create a slit where the slice of Precious Black Truffle will be inserted.
6
Brodetto: In a pot, lightly sauté sliced celery and chopped spring onion in extra virgin olive oil. Add 500 ml of water, season with salt, and cook for at least 15 minutes. Strain through a sieve. Boil a portion of the broth with rosemary sprigs for 5 minutes, then filter.
7
Plating: Arrange 3 spheres in a deep dish. Gently pour 4-5 tablespoons of broth around the base of the spheres. Garnish with pink peppercorns, mung bean sprouts, and edible flowers.
Enjoy your exquisite meal!
Note
To make this culinary experience even more memorable, pair the dish with a glass of aromatic white wine such as a Sauvignon Blanc. The freshness and acidity of the wine will perfectly balance the creaminess of the walnut cream and the intensity of the truffle.
Informazioni nutrizionali
STORAGE
Fresh truffle is a very delicate ingredient. It can be stored in a cool place for a short period (maximum 7-8 days) wrapped in absorbent paper and sealed in an airtight container. See also the TuberPack.
TRUFFLE SEASONALITY
White Truffle: from September 15th to January 31st.
Black Truffle: from December 1st to March 15th.
Muscat Truffle: from November 15th to March 15th.
Summer Truffle or Scorzone: from May 1st to August 31st and from September 21st to November 30th.
Hooked Truffle: from October 1st to January 31st.
Winter Black Truffle: from December 15th to March 15th.
Bianchetto Truffle: from January 15th to April 15th.
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