In this recipe, Chef Francesco Parravicini of Palmaria Restaurant combines the flavors of the sea and of the earth, mixing the freshness and lightness of the lightly seared calamaro with the assertive taste of the rabbit, prepared in a Liguria style. To this unusual blend, he added yogurt and fennel for a touch of acidity and ham to accentuate the dish’s character.
Recipe: Squid stuffed with Liguria-style Rabbit, Fennel Cream, Yogurt, sprinked with Crudo di San Daniele powder
Ingredients for 4 people
- Rabbit (ideally from Liguria) 600 gr (450 gr boneless)
- Squids 700 gr
- Marinated Taggiasche Olives 70 gr
- Fresh Fennel 500 gr
- Yellow Potatoes 200 gr
- Shallot 80 gr
- Low-fat yogurt 125 gr
- Extra Virgin Olive Oil 60 gr
- Ham “Prosciutto Crudo di San Daniele” 30 g
- Pine Nuts 20 gr
- Still White Wine 50 gr
- Egg White 100 gr
- Vegetable Broth 300 ml
- Black pepper
For the stuffing:
Debone the rabbit and pass it twice in the meat grinder in order to obtain a fine and homogeneous mixture.
Add the previously reduced white wine, chopped rosemary, salt, pepper, pitted olives, pine nuts and finally incorporate the egg while mixing with a flat spatula.
For the cream:
Julienne the shallot and gently sear it in a pan, add the peeled potatoes and the fennel sliced into small pieces, then add the vegetable broth and cook for 35 minutes.
Mix with a hand blender and emulsify with extra virgin olive oil.
Add the yogurt and season with salt and pepper.
For the powder:
Place the raw ham between two sheets of baking paper and dehydrate in the oven at 88° for 3 hours, then pulverize with a mixer.
Clean the squids and carve them diagonally, fill them with the stuffing, then sear in a pan and finish cooking in the oven at 170° for 10 minutes.
Place the stuffed squids on the sauce and sprinkle it with ham powder and a drizzle of olive oil.