Calamari Carpaccio

Carpaccio od lignji

Calamari Carpaccio

For 4 persons: 600 g larger Adriatic calamari, 2 oranges, 1 lime, 1 small ginger, 0.5 dl raspberry vinegar, 1 dl olive oil, 20 g parsley, 4 dl red wine, 30 g sugar, 80 g chickpeas, 1 tsp butter, 1 tsp allpurpose flour, salt and pepper

Clean the fresh calamari. Cut them vertically and “open” them. Clean the interior very well. When the calamari are all white, cut them in thin strips.

Finely slice the ginger (about 10 slices) and add it to raspberry vinegar. Let it macerate for 30 minutes. Mix orange and lime juice and add to ginger. Marinate calamari strips in this liquid for 30- 60 minutes.

Blanch parsley for 1 minute and immediately cool in ice- cold water. Mix parsley with 1 dl olive oil at 25°C until creamy. Put the cream through a gauze. This is now a green parsley oil.

Put the wine in a pot with sugar, let it boil and reduce until there is 1 dl of sauce. Let it cool.

Soak the chickpeas overnight and cook until tender. Mix them in the thermos- mixer with butter and flour, at 50°C, until smooth. Fill silicon moulds with chickpea and bake at 180°C for 14 minutes.

Cut the oranges.

Put calamari strips in small bowls. Add parsley oil, reduced wine, season with black salt, add orange wedges and garnish with chickpea comb. Chickpea will add crunch to the dish.