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Chef Dante de Magistris on StarChefs.com

Chef Dante de Magistris

   Made possible by funding from Pernod on StarChefs.com

IMPOSTERS - CREATING CALAMARI "SPAGHETTINI"
Chef Dante de Magistris of Dante in Royal Sonesta Hotel, Boston
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 liquid.

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

Ingredients:

    Calamari spaghettini:
  • 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

    Calamari salad:
  • 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

Method:
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.

For salad:
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.



   Published: July 2006
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