Nutrition Facts
4 servings
4
Recipe for Stir-Fried Squid and Mushrooms with Iberian Ham by Amandine Chaignot
"I am very honored to be able to associate this unique iconic product, which evokes conviviality and sharing, with French cuisine." The chef reveals her recipe for sautéed squid and porcini mushrooms with Iberian ham.
Ingredients
1 Porcini mushroom
1500 Fresh squid
3 cloves Garlic
2 Squid ink
50 Butter
1 Parsley
1 White wine
Directions
1
Clean the squid and score them finely and evenly. Cut them into triangle shapes.
2
Peel and wash the mushrooms before cutting them into quarters.
3
In a heavy-bottomed saucepan, sauté a sliced onion with 3 cloves of garlic until golden. Add the squid trimmings and let sweat for a few minutes.
4
Deglaze with white wine and reduce until dry. Add water to cover and let simmer for about twenty minutes. Strain the sauce through a fine sieve and add the squid ink, then finish with butter.
5
Sauté the mushrooms and the squid separately.
6
Plate the dishes with a generous spoonful of ink sauce, then arrange the squid and the porcini mushrooms, along with thin slices of Iberian ham.
7
Garnish with a few dots of green parsley oil and young parsley shoots.
8
To finish, serve immediately and enjoy while hot!
Ingredients
Ingredients
1 Porcini mushroom
1500 Fresh squid
3 cloves Garlic
2 Squid ink
50 Butter
1 Parsley
1 White wine
Directions
Directions
1
Clean the squid and score them finely and evenly. Cut them into triangle shapes.
2
Peel and wash the mushrooms before cutting them into quarters.
3
In a heavy-bottomed saucepan, sauté a sliced onion with 3 cloves of garlic until golden. Add the squid trimmings and let sweat for a few minutes.
4
Deglaze with white wine and reduce until dry. Add water to cover and let simmer for about twenty minutes. Strain the sauce through a fine sieve and add the squid ink, then finish with butter.
5
Sauté the mushrooms and the squid separately.
6
Plate the dishes with a generous spoonful of ink sauce, then arrange the squid and the porcini mushrooms, along with thin slices of Iberian ham.
7
Garnish with a few dots of green parsley oil and young parsley shoots.
8
To finish, serve immediately and enjoy while hot!
Notes
Leave a Review
Please log in or register for a new account in order to leave a review.
EN 
TH