IMPOSTERS - CREATING CALAMARI "SPAGHETTINI"
Chef Dante de Magistris of Dante in Royal Sonesta Hotel,
Adapted by StarChefs
Chef de Magistris shares his technique for creating super-thin
slices of calamari that resemble angel hair pasta. After he forms
the "pasta," he flash-cooks it in a solution of boiling
water and herbs. This process infuses the calamari with flavor
and keeps it tender.
STEP 1: Slit open calamari tubes and layer flat
pieces in square pan lined with plastic wrap.
STEP 2: Freeze calamari overnight.
STEP 3: Unmold frozen block of calamari and
slice thin strips on electric slicer.
STEP 4: Flash-cook calamari in hot, aromatic
STEP 5: Strain and shock calamari. Serve chilled.
Calamari Spaghettini Salad
Chef Dante de Magistris of Dante
in Royal Sonesta Hotel - Boston, MA
Adapted by StarChefs.com
Yield: 10 Servings
- 2 ½ pounds fresh squid tubes, cleaned
- 1 gallon water
- ½ cup sea salt
- 2 bay leaves
- 6 juniper berries crushed
- 2 Tablespoons crushed red pepper
- 4 lemons, juiced
- 2 Tablespoons Champagne vinegar
- 5 Tablespoons extra-virgin olive oil
- 1½ cup Chinese celery, chopped
- ½ cup flat-leaf parsley, chopped
- ½ cup oven-dried cherry tomatoes
- Chilled calamari spaghettini
- Crushed red pepper to taste
- Fine sea salt to taste
- 10 cups baby arugula leaves
For calamari spaghettini:
Cut a slit through the squid tubes lengthwise so each tube opens
flat. Line a rectangular-shaped terrine pan or a loaf pan with
plastic wrap. Layer the open squid tubes in the pan overlapping
each other until you reach the top of the pan. Put the squid in
the freezer overnight.
Unmold the frozen block from the pan and discard the plastic
wrap. On an electric slicer, slice thin strips from the frozen
block of squid. Rinse the sliced squid twice in a large bowl with
cold water. Strain and set aside in a hotel pan.
Place the remaining ingredients in a pot and bring to a boil
over high heat. When the liquid comes to a boil, lower the heat
to a simmer for 15 minutes.
Strain the aromatic liquid directly into the hotel pan to flash-cook
the calamari. Let sit 4 minutes. Strain the calamari and shock
immediately in ice water.
In a large bowl mix together lemon juice, vinegar and olive oil.
Toss chopped celery, cherry tomatoes, parsley, and calamari in
the vinaigrette. Season to taste with crushed red pepper and sea
salt. Serve chilled salad over a bed of arugula leaves.