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Squid-in-ink gnocchi

For the squid gnocchi, cut the tube of the squid into pieces and place in a Thermomix. Grind to a homogenous paste. Place in a piping bag and keep in a in the cold store. Also prepare puffed rice: Wash 125g of rice in plenty of cold water to remove the starch. Cook in 625ml of water for 25 minutes on a low heat. Drain, wash and cool. Arrange on sheets of parchment paper in small groups to make the tuiles. Dry in the oven at 80ºC for 5 or 6 hours. Fry the rice in hot olive oil. Store. For the squid tuile, place flour, fresh egg and CorpaChef squid filling in a bowl. Beat until even and leave to set in a refrigerator for at least 30 minutes. Roll out very thinly on a silicone tray and bake for 5 to 7 minutes at 180ºC. Make a ball of squid on parchment paper and brown it in a frying pan. On a Chinese soup spoon place a hot dollop of CorpaChef squid filling; accompany with puffed rice, squid gnocchi and finish with salt flakes and the tuile.

Ingredients:

squid gnocchi
125g of puffed rice
50g of flour
50g of fresh egg
100g of CorpaChef squid filling