Borgo Egnazia’s squid with beetroot and goat’s milk ricotta
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
Serves 4
Ingredients
600g fresh squid160g goats’ milk ricotta4 boiled beetrootFennelAnchovy sauceExtra virgin olive oilWhite wine vinegarBay leavesRosemary
Method
- Clean, wash and prepare the squid, cutting in half from the inside with a sharp knife.
- 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.
- Slice the other half of the beetroot and season with white wine vinegar, oil and salt.
- Boil salted water, adding the bay leaves and rosemary. Immerse the squid in the boiling water and cook for 2 minutes. Drain.
- Season the squid with anchovy sauce, chopped fennel and oil.
- 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.
