Peas, Squid and Pecorino Soup

Method

1. Thinly slice the shallot.
2. In a pan, heat a drizzle of extra virgin olive oil and garlic oil with a pinch of salt. Add the sliced shallot and sweat gently until translucent but not browned.
3. Add a small cube of butter and let it melt, stirring.
4. Add the frozen peas, stir to coat with the oil and butter. Season with a little salt.
5. Add water until the peas are just covered (about 3-5 cm above the peas). Simmer for 10-15 minutes, until the peas are tender but still bright green.
6. Blend the peas with their cooking liquid using an immersion blender or food processor until smooth. For a finer texture, pass through a sieve. Keep the cream warm (around 65°C).
7. Meanwhile, prepare the squid: clean by removing the tentacles and inner cartilage, open the body flat and remove any remaining innards. Score lightly if desired.
8. In a separate pan, heat a little extra virgin olive oil and garlic oil. Add the squid and quickly sear for about 1 minute, seasoning with salt. Do not overcook to avoid rubberiness.
9. Remove the squid from the pan and season with a drizzle of garlic oil and black pepper. Also, take some of the raw frozen peas (a handful) and season them with salt, garlic oil, and pepper for garnish.
10. To plate: spoon a layer of pea cream onto the plate, then add a swirl of cream (panna) on top.
11. Arrange the seared squid on the cream.
12. Scatter the seasoned raw peas around.
13. Using a truffle slicer, shave thin slices of aged pecorino over the dish.
14. Finish with a generous grind of black pepper and a drizzle of garlic oil.
15. Serve warm (not hot) or at room temperature.