Get the latest hospitality news and inspiration straight to your inbox. Subscribe to our newsletter.

Squid and serrano ham – by Maria Elia

INGREDIENTS

7g baby squid rings, marinated (see below)
Confit tomato strips
Serrano ham, cut into 10g slices
Extra fine haricots verts, boiled and refreshed
Olive oil
Balsamic vinegar
Chives

For the squid marinade
Juice and zest of lemon
Olive oil
Garlic

For the tomato
Plum tomato, blanched
Olive oil
Thyme
Salt and black pepper

METHOD

Chargrill, cool and cut squid into 7mm rings.

To make the confit tomato strips, skin and cut out the eye of tomato. Scoop out inside through bottom. Brush with oil thyme and good salt and pepper. Stand on a tray and dry overnight in the hotplate at 50ºC. Cut into strips.

For each portion, wrap a slice of ham around three or four beans tossed in oil and balsamic vinegar with a strip of tomato confit. Hold together with a squid ring and decorate with chive leaves.

Maria Elia 

Start the discussion

Sign in to comment or register new account

Start the working day with

The Caterer’s free breakfast briefing email

Sign up now for:

  • The latest exclusives from across the industry
  • Innovations, new openings, business news and practical advice
  • The latest product innovations and supplier offers
Sign up for free