Spaghetti with squid, cauliflower, and coffee, a recipe from Level 1 chef Mirko di Mattia

Ingredients for 4 people:

• 4 large squid
• 400 g of spaghetti
• 1/2 clove of garlic Extra virgin olive oil Salt Juice of half a lemon Parsley to taste
• 400 ml of red wine 1 200 ml puree
• 1 bunch of aromatic herbs (rosemary, bay leaves, thyme)
• 1 celery stalk
• 1 carrot
• 1/2 white onion
• 30 g of beetroot
• 30 g of Jerusalem artichoke
• 3 pieces of San Marzano tomatoes

The preparation

Cleaning: Clean the squid, cut them into small pieces, and set aside all the scraps in a bowl for the stock. Place 1/2 clove of cleaned garlic, crushed like a cream, and discarding the core, in a pan. Brown it, add the squid, and cook, adding water, for at least 25-30 minutes.

The stock: The stock in this dish will be the key part that will release flavor, color, and intensity. Begin by sautéing the squid scraps over high heat with the onion, celery, carrots, Jerusalem artichokes, beetroot, and tomatoes. Once well browned, add the passata and the red wine reduction (made by reducing the amount of red wine added to the heat by about half). Add the bouquet garni (rosemary, thyme, and bay leaves). Simmer for about 20 minutes. Pass through a sieve and add to the previously cooked squid.

For the cauliflower cream

Ingredients: 1 white cauliflower 200 ml milk Salt.

Cook the cauliflower in a pan, bringing it to a boil with the milk to keep it white. Season with salt and blend with an immersion blender until smooth.

The dish

Cook the spaghettoni and drain them al dente; add them to the sea bass and squid stock to obtain a well-creamed spaghetti, which will take on a dark color and be flavorful. Cook to your preferred cooking temperature. Finish with lemon juice and chopped parsley for a spaghetti with varying degrees of sweetness and acidity.

Styling

Spread the cauliflower cream on the base of the dish, arrange a nest of spaghetti on top and finish with a sprinkling of coffee.

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