Pan-seared squid with white truffle pâté, served with pea purée and bottarga sauce. Fresh bianchetto truffle shavings finish this seafood main course, ready in 30 minutes.
Main courses
ServingsServes 4
Preparation30 minutes
Ingredients
- 30 g Savitar White Truffle Pâté
- 12 squid
- 300 g peas
- 1 shallot
- 100 ml white wine
- 200 g bottarga (cured fish roe)
- 1 garlic clove
- Olive oil, as needed
- Salt and pepper, to taste
- 50 g fresh bianchetto truffle
Method
- Finely chop the shallot and soften it in a non-stick frying pan with a drizzle of olive oil over a low heat. Add the peas, increase the heat and season with salt and pepper. Cook for about 5 minutes, stirring.
- Transfer the peas to a container and blend with a hand blender until smooth.
- Clean the squid and cut the bodies lengthways to open them out. Pat dry with kitchen paper. Score the inside in a diagonal criss-cross pattern, cutting no deeper than halfway through the flesh.
- Brush the squid with the white truffle pâté and season with salt. Heat a drizzle of olive oil in a frying pan.
- Place the squid in the pan with the scored side facing upwards: they will curl as they cook. Turn to cook evenly and remove from the pan after about 3 minutes.
- Add a drizzle of olive oil and the garlic clove to the same pan and fry for 1 minute. Add the grated bottarga, pour in the white wine and allow it to evaporate. Cook over a low heat for about 2 minutes.
- Transfer the bottarga sauce to a container and blend until smooth and fluid. Slice the curled squid.
- Arrange the pea purée and bottarga sauce on the plates. Add the squid and finish with thin shavings of fresh bianchetto truffle.
