Kalamata olives and “Gourmet” tomatoes meet squid in the Gulf of Naples, at the foot of Vesuvius

Author: APCI - Associazione Professionale Cuochi Italiani

Ingredients for 4 portions
  1. 4 medium squid

for the stuffing

  1. 200g boiled potatoes
  2. 1 instant mashed potato
  3. 20g finely chopped parsley
  4. 150g Mid-Dried Small Tomatoes "Gourmet" in Sunflower Oil
  5. 120g Marinated Kalamata Olives "Alla Greca"
  6. q.s. salt and pepper

for the sauce base

  1. 360g Mid-Dried Small Tomatoes "Gourmet" in Sunflower Oil
  2. 400g seafood salad mix
  3. 1/2dl Extra-Virgin Olive Oil
  4. 1 garlic
  5. 1/2dl white wine
  6. q.s. salt and pepper

for the batter

  1. 50g flour
  2. 60-70g water
  3. q.s. salt
  4. 1/4dl peanut oil (for frying)

for coating

  1. 150g breadcrumbs
  2. 50g yellow polenta flour

to garnish

  1. 1 curly-leaf parsley
  2. 8 medium crayfish

for the olive cream

  1. 150g Marinated Kalamata Olives "Alla Greca"
  2. 1 oil

  • Gut the squid.

for the stuffing

  • Mash the boiled potatoes, add the sachet of instant mash, flavour with the chopped parsley, olives and brunoise tomatoes, salt and pepper. The stuffing must be very stiff and dry.

for the sauce

  • Sauté the garlic in the boiling oil, add the seafood mix, the whole heads of the squid and the crayfish. Pour over the white wine and simmer until reduced, add the tomatoes cut into cubes. Cook over a moderate heat until all the liquid has evaporated. Season with salt and pepper.

  • Make two walnut-sized balls with the remaining stuffing, dip on the batter and coat with a mixture of the polenta flour and breadcrumbs.

for the olive cream

  • Blitz all the ingredients in a food mix.

  • Stuff the squid, placing each one on a piece of baking parchment, topping with a few tomatoes and pitted olives. Twist both ends like sweet wrappers to close and steam for about 15 minutes. Cool and cut into rings.

  • Pool a little sauce on a serving platter, arrange the squid rings on top and garnish with two crayfish, the head and the tomato together with the olive pulp.

  • Fry the two stuffing balls in boiling oil and arrange on the dish, drizzled with a little olive cream.