Ingredients for 4 persons:
- 12 Squids
- 1 Red Turnip
- 1 Onion
- 1/2 Carrot
- 1/2 Stick of Celery
- 3 dl Dairy cream
- 1 Medium leek
- 1 Glass of dry white wine
- 1 Spoon of butter
- Salt
Method:
Clean and wash squids and pink skin.
Boil them for about 30 minutes in hot water with celery, carrot and onion for.
Keep apart the cooking water.In a large saucepan, place some butter and fine minced leek and let it brown it for some minutes at moderate flame.
Add a glass of dry White wine and let it simmer for a while.
Add dairy cream and 3dl of squid cooking water and let it thicken for a couple of minutes.In the meanwhile, cut the red turnip into thin slices and place it on a dish.
In the center, place the squids and cover them with the leek sauce cream.Serve it hot.
Boil them for about 30 minutes in hot water with celery, carrot and onion for.
Keep apart the cooking water.In a large saucepan, place some butter and fine minced leek and let it brown it for some minutes at moderate flame.
Add a glass of dry White wine and let it simmer for a while.
Add dairy cream and 3dl of squid cooking water and let it thicken for a couple of minutes.In the meanwhile, cut the red turnip into thin slices and place it on a dish.
In the center, place the squids and cover them with the leek sauce cream.Serve it hot.
To match with: Caljce Chardonnay Rubicone IGT
Recipe released by:
Trattoria Papa Re
P.zza dell’Unità, 6
Bologna – Italy
Cantina Mingazzini
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