250g white fish (cod or kingfish preferred)
80g pure cream
80g egg whites
40g squid ink
1/4 bunch mint
2 squash
20g pine nuts
100mL milk
50g Pecorino Romano cheese
4g soy lecithin
2 medium calamari
Extra virgin olive oil
Gnocchi:
Blend fish, pure cream, egg whites and squid ink and sift the mixture through a fine strainer to remove any lumps. Place in a sac à poche and let it rest in the fridge.
Pick the mint leaves, blanch for 1 minute in boiling water and then place under ice cold water. Dry leaves and blend in a processor with extra virgin olive oil. Toast pine nuts for 10 minutes at 160 C in oven. Let cool and chop roughly.
Pecorino Romano Foam:
Mix 100g milk, 100mL water and 50g of Pecorino. Reheat at 60 C for 30 minutes. Sift mixture through a fine strainer and add soy lecithin.
Calamari:
Clean and peel the calamari by separating head from body. Wash and slice legs into pieces.
Wash the squash, cut off the green part and slice into 8 parts.
To Cook:
Use your sac à poche to pour your gnocchi directly into 80 C simmering water. Use a sharp knife to cut the gnocchi as it squeezes out.
In the meantime cook your squash and calamari in a separate pan.
Let the gnocchi cook for 1 minute, or until it floats to the surface, plate everything and add dots of puree mint on the top. Sprinkle with pine nuts. Mix the previously reheated 60 C Pecorino Romano Foam with a stick blender and dollop on top.
Credits: Chef Recipe by Massimo Speroni
