Borgo Egnazia's squid with beetroot and goat's milk ricotta

Luxury London

23 August 2021

Make the most of the last few al fresco suppers of summer with this light and bright seafood dish devised by Domingo Shingaro, head chef at the La Calce restaurant at Borgo Egnazia. Packed with seasonal Mediterannean flavours, it's also deceptively simple to prepare and makes a seriously impressive starter at late summer dinner parties.

23 August 2021 | Luxury London

Serves 4

Ingredients

600g fresh squid
160g goats’ milk ricotta
4 boiled beetroot
Fennel
Anchovy sauce
Extra virgin olive oil
White wine vinegar
Bay leaves
Rosemary

Method

  1. Clean, wash and prepare the squid, cutting in half from the inside with a sharp knife.
  2. Blend half of the red beetroot in a blender and add the cream from the goats’ milk ricotta; season the ricotta with oil and salt.
  3. Slice the other half of the beetroot and season with white wine vinegar, oil and salt.
  4. Boil salted water, adding the bay leaves and rosemary. Immerse the squid in the boiling water and cook for 2 minutes. Drain.
  5. Season the squid with anchovy sauce, chopped fennel and oil.
  6. Place the ricotta on the base of the dish, adding the fish and beetroot on top. Finish with a drizzle of extra virgin olive oil.

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