Italian
Squid Mugnaia-Style with La Palma Capers
by Gambero Rosso · 452K subscribers on YouTube
A quick and delicious squid dish with capers, butter, olive oil, and lemon, finished with a creamy sauce. Perfect with caper flowers for garnish.
- Difficulty
- medium
Ingredients
11 items- TotanoWhole, cleaned
- Extra Virgin Olive OilA drizzle
- ButterA bit
- 1 tbspCapersUnder salt, desalted in running water
- ParsleySome leaves, plus extra for garnish
- FlourFor dredging
- Lemon ZestA light touch
- Lemon JuiceSome juice
- WaterA drop to loosen the sauce
- SaltTo taste, very little
- Cucunci(optional) — Caper flowers, halved, for garnish
Method
- Desalt the capers under running water until they are sweet.
- In a pan, heat a drizzle of extra virgin olive oil and a bit of butter until melted.
- Add the cleaned squid head to the pan and cook gently with the fats.
- Add a tablespoon of capers and a little parsley, fry lightly.
- Remove the squid head from the pan and set aside.
- Dredge the squid body in flour.
- Add a light touch of lemon zest, some lemon juice, parsley, and a drop of water to create a creamy sauce.
- Off the heat, stir to form a creamy sauce using residual heat.
- Season with very little salt (as capers add saltiness).
- Plate the squid: arrange the body and tentacles, pour the cream sauce over.
- Garnish with halved caper flowers (cucunci) and small parsley leaves.
Gambero Rosso
Professional chefReviewer452K subscribers on YouTube155.8M total channel viewsIl canale YouTube di Gambero Rosso, la società leader in Italia e nel mondo nei settori del mangiare e del bere attraverso editoria, tv, eventi, formazione.
