AGO.SET 2014
X
the percentage of glazing etc.
Certainly more of a squid is more white
has suffered a greater exposure to the
additives (which is permitted).”
At this point, the choices made more
consistent, the word lies with the chef
and his ability to make the most of the
product with its personal recipes.
AT PAGE 26
Kalamata olive
and tomato “Tutto
Sole” marry the
squid on the Gulf
of Naples in the
shadow of Vesuvius
Cook Author: Antonio Arfè - Naples
Ingredients for 4 people
Calamari medium size n. 4. For the
filling: Boiled potatoes g. 200; Bag
of mashed potato flakes n. 1; G
chopped parsley. 20; Tomatoes “all
alone” marinated g. 150; G kalamata
olives. 120; Salt - Pepper to taste.
For the sauce base: Tomatoes “all
alone” marinated g. 360; Mixed
seafood salad g. 400; Oil Evo dl. 1/2;
No clove of garlic. 1; Dl white wine
1/2; Salt - Pepper to taste. For the
batter: Flour g. 50; Water g. 60-70;
Salt to taste; Peanut oil (used for
frying) dl quarter. For the breading:
Bread crumbs g. 150; G cornmeal. 50.
Garnish: No Ciuffetto curly parsley.
1; No medium-sized shrimp. 8. For
the cream of olives: kalamata olives
Demeter g. 150; Teaspoon of oil Evo
n. 1.
Process
Gutting the squid. For the filling:
Mash the boiled potatoes, add a bag
of potato flakes, season with chopped
parsley, olives and tomatoes cut into
brunoised, salt and pepper. The stuffing
should be very firm and dry. For the
sauce: Sauté garlic in hot oil, add the
prepared mixed sea, the heads of the
whole squid and shrimp; deglaze with
the white wine, add the tomatoes into
small cubes and cook over moderate
heat until completely dry of fluids, salt
and pepper. With the filling to form two
remaining nuts, go into the batter and
breading in the compound of cornmeal
and breadcrumbs. For the cream of
Olives: Place all ingredients and blend
into the cutter. Stuff the squid without
pressing too much stuffing, place one
by one in a paper fairy, dress with
some tomatoes and pitted olives. Close-
shaped candy staring at the ends of
the cords with silicone and steam for
about 15 minutes; cool so as to get the
rings. In a dish spread a little ‘sauce as
a base, place the squid rings by placing
vertically between the final and garnish
with two prawns, head, some parsley
and some strip of tomato pulp together
with the olive oil used in the parchment
paper for baking. Fry in hot oil the
two nuts and have stuffing in the dish
covered with very little olive cream.
AT PAGE 29
In Pantry
ORIGANO, ROSEMARY ANDSAGE OF
THE MEDITERRANEAN
ORIGANO It comes in small dried
leaves of deep green color and aromatic
flavor, pleasant.
ROSEMARY whole leaf, broken and
powdered intense flavor with mild
bitterness and even color between
green and gray.
SAGE, too, whole leaf, broken, powder
has the characteristic silvery gray color
and strong flavor.
Storage and shelf life.
In tins of 100 grams in a cool, dry
place. Keep containers tightly closed
after opening the packaging. Protect
from exposure to light and air. Thus it
maintains three years.
SORBET
LEMON AND GREEN APPLE
Prepared for lemon sorbet and green
apple, prepared with addition of cold
water in the slush / ice cream maker.
All the ingredients do not contain
GMOs.
Features powder, white-colored, water-
soluble milk.
Packing Envelope polylaminate 1,000 g
caetoni 6 envelopes.
MIX VEGETABLE IN OIL OR
NATURALLY
FOR RICE SALAD
Vegetable oil. Mixture of vegetables
in variable proportions, cut and
pasteurized in oil sunflower seeds.
Packaged in a tin tinplate 3 l (net
weight 2,500 g) or 1,700 ml glass jar
(net weight 1,550 g).
Vegetables naturally. Mixture of
vegetables (celery, peppers and carrots
cut into cubes, cucumber cut into
discs, olives, peas, onions and capers)
in the presence of liquid pasteurized
government low acid based wine
vinegar and salt.
Packaged in a tin tinplate 3 l (net
weight 2,600 g).
Tuna
OLIVE OIL
Yellowfin tuna meat caught in the Ivory
Coast in olive oil and salt.
It is offered in two versions: Gold and
Red. The first is distinguished by a
smaller number of slices taken from
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