Grilled squid with aromatic herbs and smoked ricotta cream

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With a splash of colour, Roberto Petza's simple seafood starter recipe contains a wonderful array of flavours and textures. Delicate baby squid are coated in a fragrant herb oil before being grilled to give a slight char and bite. These are then served with a rich smoked ricotta cream and the crunch of fresh, raw salad vegetables.

First published in 2016

Ingredients

Metric

Imperial

Grilled squid

Ricotta cream

To serve

Equipment

  • Hand blender

Method

1
Place the herbs, shallot, garlic and ginger in a blender with the olive oil. Blitz together to form an aromatic herb oil, with a similar consistency to pesto
2
Place the squid in a shallow dish and pour over the herb oil, mixing until the squid are evenly coated in the oil. Cook the squid under a hot grill for a few minutes, turning regularly to ensure they are evenly cooked
3
Meanwhile, place the smoked ricotta and olive oil in a high-sided container and blitz with a hand blender to form a smooth cream. Season with a pinch of salt and divide between serving plates
4
Top with the grilled squid, pouring over any of the remaining herb oil. Scatter over the chopped vegetables and garnish with bright edible flowers, dill sprigs and sorrel leaves. Finish with a dusting of ground pepper to serve
First published in 2016

From carpentry to cooking, Roberto Petza's culinary prowess has finally found a home in a remote village on the island of Sardinia.

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