Calamari, vegetables, lentils from Mormanno and Calabrian oranges

luigi ferraro

Yield: 4 servings



400 g calamari (8 squids)

50 g carrots

25 g red onion

60 g zucchini

10 g celery

10 g leeks

50 g porcini mushrooms

500 g mussels

5 g garlic oil

2 g thyme

40 g extra-virgin olive oil

20 g parmesan

4 g parsley

20 g scamorza cheese

salt and pepper to taste

Lentil cream:

120 g lentils from Mormanno

20 g celery

20 g carrots

15 g chopped red onion

20 g extra virgin olive oil

2 g thyme

400 vegetable stock

40 g brown stock

4 g orange peel

4 g parsley

salt and pepper to taste


The calamari: clean out the squid; brown all vegetables separately with olive oil and garlic oil; season with salt and pepper and let them cool; once cooled, add thyme and chopped parsley, grated parmesan cheese, 3/4 of the mussels, mix them together and use the mixture to stuff the squids. Fry in a pan with olive oil and finish cooking in a 170°C oven for three minutes.

The lentil cream: soak the lentils for at least 8 hours. Pour a layer of oil, celery, diced carrots and chopped red onion and brown them. Add thyme and lentils and fry until brown. Add the vegetable stock in small doses.  Shortly before cooked, add the brown stock, keep frying and blend 1/5 of the lentils. Mix the cream with the whole lentils and finish cooking, seasoning with salt and pepper. Before serving, add orange peel, chopped parsley and extra-virgin olive oil.

The composition: pour the lentil cream on the plate, put the two calamari down on it and complete by adding dry tomatoes, orange chips, sprouts, mussels and basil oil.