Squid Carbonara
1 serving
60 minutes
Squid carbonara is an unexpected reinterpretation of the classic Italian dish, infused with the elegance of Pan-Asian cuisine. Instead of traditional pasta, tender squid noodles are used, giving the dish a marine aroma and lightness. The sauce, rich in cream, parmesan, and hints of cognac, acquires a refined depth of flavor. Blanching the squid preserves its tenderness, while the addition of jamón and raw yolk adds richness and elegance to the dish. This culinary masterpiece pairs perfectly with a glass of white wine, opening new horizons of gastronomic delight.
1
Prepare the squid: cut it lengthwise to open, clean off the membrane, rinse and dry.
- Squid: 1 piece
2
Cut into thin strips along the entire length like homemade noodles.
3
Sauté diced shallots (10 grams peeled), thyme, and garlic in vegetable oil.
- Shallot: 10 g
- Thyme: 1 sprig
- Garlic: 1 clove
4
After the spices release their aroma into the oil, remove them, pour in the cognac, and ignite.
- Cognac (brandy): 30 ml
5
Once the fire goes out, meaning the alcohol evaporates, you can add cream and parmesan.
- Single cream 10% fat: 60 ml
- Grated Parmesan cheese: 10 g
6
The sauce needs to be held on the heat slightly to thicken and then set aside.
7
Now fill a small saucepan with water and blanch the squid noodles for 3-5 minutes (no more! it will become tough), then transfer it to the sauce.
- Squid: 1 piece
8
Add salt and pepper to taste.
9
Place the finished pasta on a plate, garnish with raw yolk and pieces of ham.
- Egg yolk: 1 piece
- Jamon (Spanish cured ham): 10 g