Ingredients for 4 people
360 g Riminesi
200 g bladder campion
20 g chopped shallot
3 squids
1 rock redfish
50 g sliced almonds
100 g date tomatoes
Procedure
Toast almond slices in the oven at 130°C with valve open, until they are slightly golden. Clean and fillet redfish. With trimmings, make a fumet according to the classic recipe.
Clean and dice squids. Blanch previously washed bladder campion and cool in water and ice, blend it with oil, salt, pepper and shallot.
Add a few tablespoons cooking water, if needed. Sieve cream in a fine-mesh colander. Sauté date tomatoes in a pan for a few minutes over high flame with a little extra virgin olive oil and set aside. Sauté squids and redfish in a pan, sprinkle with a few tablespoons of fumet, add bladder campion cream and sautéed date tomatoes. Cook Riminesi in salted boiling water for 2-3 minutes; finish cooking in a pan with the sauce. Garnish with toasted almonds and serve.
Chef Alex Cabua regional union of Emilia-Romagna chefs.
