SQUID STUFFED WITH PINEAPPLE
Ingredients for 5 people
1 small pineapple
4 g gelatin sheets
3 large squid
100 g flour 50 g cornstarch
10 octopus
10 mint leaves, pineapple
sugar to taste extra virgin olive oil salt
Clean the pineapple by cutting away the peel and removing the "eyes". Delete the central core and cut into cubes and quarter the remaining pieces. Place the cubes in a saucepan, cover with boiling water and season with salt. Cook for about ten minutes until the pineapple will be cooked and all the water evaporated.
Put the pieces of pineapple in another saucepan, pour boiling water to cover and cook for about fifteen minutes, until it is cooked and all the water evaporates. Add the gelatin sheets previously soaked in cold water and squeezed all in a blender and blend. Adjust the flavor with salt and sugar and sift. Add the diced pineapple to the past and pour the mixture (total weight about 160 g) in a small rectangular mold: Be cool in the refrigerator for several hours.
Remove the head of the squid, cleaned house, depriving the skin and the side fins, wash and dry. Cut lengthwise, open and trim in order to obtain a rectangular sheet. Then slice the rectangles horizontally in order to obtain 10 sheets of fine squid.
In a bowl, mix the flour with cornstarch, then pour very cold sparkling mineral water flush, stirring with a whisk until a smooth batter. Dip the squid clean and fry in deep fat. Remove with a slotted spoon, to place on paper towels and salt lightly.
Remove from the refrigerator the jelly of pineapple and cut many small rectangular size of a sugar cube. Wrap each in a leaf of obtaining 10 squid ravioli. Bake in oven with steam at 65 ° C for one minute, so cook the squid and the interior is liquid. Place the ravioli in
spoons, place beside the fried octopus and garnish with mint-pineapple.
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