Raw calamari ribbons on "fasulina ca'vuccuzza nivura"
- 1 hour 0 minutes
- (4 serves)
- 1 kg extremely fresh calamari gutted and cleaned
- 1 kg string beans
- 8 datterino tomatoes
- 2 cloves of garlic
- 1 onion
- 50 g tomato paste
- anchovy extract
Cut the calamari into narrow ribbons, rinse in sparkling water and dry. Peel the tomatoes.
Finely julienne the onion, fry lightly in oil, add the anchovy extract, tomato paste, oregano and then whisk. Blanch the string beans and cool with water and ice, then fry lightly with garlic, add salt and pepper.
Arrange the plate: Place the string beans on a plate, using a mold, arrange the calamari on top with a drizzle of olive oil and a pinch of salt. Carefully place the tomatoes alongside.
Recipe by Tony Lo Coco – Ristorante I Pupi– Bagheria (PA)