RECIPE by Andrea Asoli
Calamari, 'nduja and turnip tops
Ingredients for 4 people:
- 8 cleaned squid, medium size
- 100 g of 'nduja
- 2 bunches of turnip tops or, if you prefer, 250 g of cleaned turnip tops
- EVO oil to taste
- Salt to taste
- 3 file
- 20 g of granulated sugar
- 1 glass of water
Method:
place your 8 squids previously cleaned by your trusted fishmonger on a cutting board. You will only have to separate the body from the tentacles with your hands and keep them aside, then, with the help of a knife, open the body of the squid into a booklet and engrave it to make it curl during cooking. In the meantime, extract the juice from the limes and put it in a saucepan with the sugar and a glass of water over low heat, then reduce it by 1/3. It will result in a caramel that is not too dense. Rinse the turnip greens and cut them in half if they are too big. Without draining them much, sauté them in a pan for about 2/3 minutes with EVO oil and garlic and keep warm.
In a large, shallow pan, heat the oil to a very high temperature to make the squid and tentacles curl as soon as they touch the pan, and brown both sides.
Serve the squid with the sautéed tops on top and finally add the 'nduja and the lime caramel.
