Italian
Frisella with Braised Squid
by Bruno Barbieri Chef · 513K subscribers on YouTube
Bruno Barbieri shows how to make a delicious frisella with braised squid, a perfect summer dish with a rich tomato sauce and tender calamari.
Ingredients
15 items- CalamariUse both tentacles and body (for rings)
- Shallot
- Garlic
- Extra Virgin Olive OilFor cooking and dressing
- Chili Pepper(optional) — Fresh chili pepper, to taste
- BasilFresh basil leaves
- Tomato PulpCrushed tomatoes or tomato pulp
- AnchoviesAnchovies, preferably in oil
- ParsleyFresh parsley, chopped
- Bay Leaves(optional) — For blanching the tentacles
- WaterAs needed for sauce consistency
- FrisellaTraditional durum wheat bread rings
- White PepperWhite pepper, ground
- Inchiostro di Seppia(optional) — For decoration (optional)
- Rosemary(optional) — Optional, for flavoring the frisella
Method
- Prepare the braised sauce: heat olive oil in a pan, add finely chopped shallot and garlic, and sauté.
- Add a small chili pepper, fresh basil, tomato pulp (not raw tomatoes), anchovies, and parsley. Add a splash of water and simmer to create a coarse tomato sauce.
- Take the squid tentacles (do not discard them). To tenderize, either freeze and thaw, or blanch in water with bay leaves.
- Add the squid tentacles to the tomato sauce and cook gently until tender.
- For the white squid salad: slice a whole squid into rings, remove the fins, and quickly sauté in a hot pan for about 30 seconds until just cooked.
- Add the sautéed squid rings to the braised sauce and stir briefly to coat.
- Prepare the frisella: briefly dip each frisella in water, then toast in a pan with a little oil until crispy and golden. Optionally add rosemary.
- Assemble the dish: place the braised squid (tentacles) on the crispy frisella, top with the squid rings, drizzle with extra virgin olive oil, and season with white pepper.
- Optionally, decorate with cuttlefish ink using a brush.
Bruno Barbieri Chef
Professional chef513K subscribers on YouTube62.7M total channel viewsIl canale ufficiale di Bruno Barbieri: video ricette, backstage, curiosità... questo e molto di più sul canale YouTube dello Chef italiano che ha conquistato in carriera il maggior numero di stelle Michelin: in tutto 7. Giudice di MasterChef Italia dalla prima edizione e conduttore di 4 Hotel. Viaggiatore instancabile, gira il mondo esibendosi in road show culinari, che ama definire “teatri di cucina”.
