Squid curls with asparagus in balsamic vinegar
Cooking technique: sauté cooking.
Cooking method: sautéed with oil .
Main cooking tools: Deep frying pan with a non-stick aluminum handle .
Other cooking tools: Stainless steel bastardella .
Ingredients:
Cleaned squid n.3
Extra virgin olive oil to taste
Asparagus gr. 100
Balsamic vinegar 30 g
Salt and Pepper To Taste
Egg yolk nr.1
Mustard gr. 5
Preparation: in a steel bowl with the help of a whisk, dissolve the vinegar with the salt and slowly pour in the olive oil, egg yolk and mustard until you obtain a smooth sauce.
Peel and cut the asparagus into sticks. pour a drop of extra virgin olive oil into the non-stick pan.
Sauté the asparagus keeping them crunchy and arrange them on the plate.
In the same pan, sauté the squid with a drop of oil.
Arrange the calamari on top of the asparagus and drizzle with the balsamic vinegar sauce.
The pan used for cooking is the 2111MRI model diameter from 20cm. at 28cm. It is part of the line used by aspiring Master Chef cooks. Find it on:
http://www.pentoleprofessionali.it/cottura-a-induzione/pentole-in-argento
• Ideal for sauté cooking with a little oil
• Sauté with sauces
• Caramelize fruit
• Browning of small pieces
• Good durability if used correctly
Due to its excellent handling and wide flaring, it is a tool mainly used for sauté cooking and creaming pasta. The good thermal conductivity also allows the preparation of caramelized products. It is also suitable for the preparation of foods that require the use of little fat without the ingredients sticking to the bottom. Never leave the tool on fire with nothing inside. Avoid using knives and sharp tools during preparation. When washing, do not use steel wool and do not scrape.
Cooking technique: sauté cooking.
Cooking method: sauté with oil .
Main cooking tools: Deep skillet with a non-stick aluminum handle .
Other cooking tools: Stainless steel bastardella .
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Ingredients:
Asparagus gr. 100
Balsamic vinegar gr.30
Salt and pepper to taste
Egg yolk nr.1
Mustard gr. 5
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Preparation: in a steel bowl with the help of a whisk, dissolve the vinegar with the salt and slowly pour the olive oil, the yolk and the mustard until you obtain a homogeneous sauce.
Peel and cut the asparagus into sticks. pour a drop of extra virgin olive oil into the non-stick pan.
Sauté the asparagus keeping it crunchy and arrange it on the plate.
In the same pan, sauté the squid with a drop of oil.
Arrange the calamari on top of the asparagus and drizzle with the balsamic vinegar sauce.
nbsp;
The pot used for cooking is made from a variety of materials. the 2111MRI model diameter of 20 cm. at 28cm. It is part of the line used by aspiring Master Chef cooks. You can find it on:
http://www.pentoleprofessionali.it/cottura-a-induzione/pentole-in-argento
• Ideal for sauté cooking with a little oil
• Sautéing with Sauces
• To caramelize fruit
• Browning small pieces
• Good durability when used correctly
For the excellent handling and the wide flare, it is the perfect choice for a perfect fit. an instrument mainly used for sauté cooking and creaming of pasta. Good conductivity thermal also allows the preparation of caramelized products. It is also suitable for preparing foods that require the use of little fat without the ingredients sticking to the bottom. Never leave the tool on fire with nothing inside. Avoid using knives and sharp tools during preparation. When washing, do not use steel wool and do not scrape.