Squid and Shirako Cacio e Pepe
Dave Pynt serves up a wonderful seafood recipe using fresh Shirako and Squid.
Ingredients
Serves 2
60g fresh shirako
30ml water
3g Maldon sea salt
3g black pepper
150g cold butter, diced
120g fresh squid, cleaned, scored and julienned
1 bunch fennel and dill fronds, par-dried
10ml extra virgin olive oil
10g smoked beef fat croutons (recipe p.361 of my book)
20g Parmesan cheese
Method
1. Place the shirako on a roasting dish in the hot oven for 5 minutes or until it reaches 50ºC. Then plate in the middle of a serving bowl.
2. Bring the water, salt and black pepper to a simmer in a saucepan, then add the cold butter. Still on the heat, stir to create an emulsion. You’ll need loads more butter than you would think.
3. Grill the squid in a basket directly on hot coals. Add the fennel and dill fronds on top of the coals, but under the basket, then cover the basket to create a powerful but short-lived burst of herbal smoke. When the squid just starts to change colour and firm up, add it to the buttery emulsion in the saucepan. Adjust the seasoning and add the extra virgin olive oil.
4. Spoon the squid over the shirako then garnish with the beef fat croutons and freshly grated Parmesan. Serve immediately.
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Method
1. Place the shirako on a roasting dish in the hot oven for 5 minutes or until it reaches 50ºC. Then plate in the middle of a serving bowl.
2. Bring the water, salt and black pepper to a simmer in a saucepan, then add the cold butter. Still on the heat, stir to create an emulsion. You’ll need loads more butter than you would think.
3. Grill the squid in a basket directly on hot coals. Add the fennel and dill fronds on top of the coals, but under the basket, then cover the basket to create a powerful but short-lived burst of herbal smoke. When the squid just starts to change colour and firm up, add it to the buttery emulsion in the saucepan. Adjust the seasoning and add the extra virgin olive oil.
4. Spoon the squid over the shirako then garnish with the beef fat croutons and freshly grated Parmesan. Serve immediately.
