USA
THE CAPSULE COLLECTION by CARLO CRACCO
The Capsule Collection is the brand new line of ‘Prêt à manger’ meal kits! Dedicated to those who don’t want to give up a great gourmet dish, even if they don’t have much time (or desire) to cook. These recipes have a common denominator, a ‘treasure’, or rather the ingredient par excellence of the territory to which they belong, sublimely reinterpreted by great Italian Michelin-starred chefs.
The ‘treasure’ in this recipe is baby squid.
In this capsule, you will find Carnaroli rice, Carlo Cracco’s ready-made baby squid sauce and squid ink powder to use as a final touch.
It is a wonderful risotto, inspired by Carlo’s new restaurant in the beautiful setting of Portofino. The ready-made sauce is absolutely spectacular, combining the soft notes of baby squid with the sparkling hints of ginger essential oil and the savoury accents of nori seaweed. All wrapped in a velvety embrace of mascarpone and shallots. Cuttlefish ink is the perfect topping, both aesthetically and in terms of the final taste.
How do you cook it? Cook the rice, pour in the sauce and finish with the cuttlefish ink. And that’s it!
PREPARATION
1. Pour 3 litres of water into a saucepan, add 12.5 g of coarse salt and bring to the boil. Once boiling, reduce the heat to a simmer.
2. Now take a frying pan, place it over a medium heat and pour in all the Carnaroli rice, stirring it with a wooden spoon for one to two minutes. Being careful not to burn yourself, touch the rice grains with your hand: when they feel hot, they are fully toasted.
3. Now take a ladle and start adding the cooking water to the rice, taking care to keep the water level just above the rice. Cook for 13 minutes, continuing to add water to the rice and stirring continuously.
4. After 13 minutes, turn off the heat and add the entire jar of cold squid sauce, mixing everything well. Check the salt and adjust to your taste. [Please note: it does not matter if you do not use all the cooking water during preparation].
THE PLATE
1. Use soup plates.
2. Take a ladle and a fork.
3. Scoop out a portion of noodles from the pan with a fork and wrap it in the ladle until it forms a nest.
4. Gently place the nest in the centre of the dish.
5. Using a teaspoon, place the truffle bead in the centre of the nest.
6. Wipe the edge of the dish with a cloth to remove any smears.
Ingredients
Carnaroli rice 250 g.
Baby squid (in the 350 g sauce)
Mascarpone cheese (in the 350 g sauce)
Nori seaweed (in the 350 g sauce)
Shallots (in the 350 g sauce)
Parsley (in the 350 g sauce)
Ginger essential oil (in the 350 g sauce)
Olive oil (in the 350 g sauce)
Cuttlefish ink 5 g
