Italiano
The chef Daniele Zennaro from the restaurant “Vecio Fritolin” in Venice, shows his recipe: “Calamarata with porcini consommè, small squids and salicornia.
Ingredients for 4 people:
350gr Pasta “calamarata”
How to make the consommè:
50gr dried porcini mushrooms
5lt water
1 white onion
1 laurel leaf
How to garnish:
n° 25 small squids
300gr salicornia
50gr extra vergin olive oil
salt and pepper
Method
Cut onion in half and brown it. Then put into a pot with water and add a laurel leaf and dried mushrooms, bring it to boil. Cook slowly for 1 hour, then filter it and keep warm.
Garnish
Cook the some salicornia and then blend it, until they get a green sauce.
How to cook the pasta
Cook the calamarata for 5 minutes in salted water, then add it to mushrooms. Take another pan and brown the squids for few minutes.
