Toast the almond flakes in the oven at 130°C with the valve open until they are lightly golden. Clean and fillet the scorpionfish. Use the scraps to make a fish stock according to the classic recipe. Clean the squid and cut them into cubes. Blanch the previously washed stridoli, then cool them in ice water, blend them with oil, salt, pepper, and the shallot. If necessary, add a few tablespoons of cooking water. Pass the cream through a fine sieve.
Sauté the datterini tomatoes in a pan with a drizzle of extra virgin olive oil over high heat for a few minutes and set them aside. Sear the squid and scorpionfish in a pan, deglaze with a few tablespoons of fish stock, then add the stridoli cream and the previously sautéed datterini tomatoes.
Cook I Riminesi for 2-3 minutes in boiling salted water, then finish cooking in the pan with the sauce. Plate and garnish with the toasted almonds.
Chef Alex Cabua, Regional Union of Chefs Emilia Romagna.
