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
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Ingredients
Metric
Imperial
Grilled squid
- 12 baby squid
- 100g of extra virgin olive oil
- 25g of thyme
- 25g of rosemary
- 25g of sage
- 25g of bay leaves
- 1 shallot, peeled and chopped
- 1 garlic clove, peeled and chopped
- 1 piece of fresh ginger, about 2cm, peeled and chopped
Ricotta cream
- 100g of smoked ricotta
- 100g of extra virgin olive oil
- 1 pinch of salt
To serve
- 20g of carrots, peeled and diced
- 20g of celery, diced
- 20g of fennel, diced
- 20g of radishes, cut into wedges
- edible flowers
- fronds of fresh dill
- nasturtium leaves
- red vein sorrel leaves
- pepper
SAVE RECIPE
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
- 25g of thyme
- 25g of rosemary
- 25g of sage
- 25g of bay leaves
- 1 shallot, peeled and chopped
- 1 garlic clove, peeled and chopped
- 1 piece of fresh ginger, about 2cm, peeled and chopped
- 100g of extra virgin olive oil
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
- 12 baby squid
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
- 100g of smoked ricotta
- 100g of extra virgin olive oil
- 1 pinch of salt
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
- 20g of carrots, peeled and diced
- 20g of celery, diced
- 20g of fennel, diced
- 20g of radishes, cut into wedges
- edible flowers
- fronds of fresh dill
- nasturtium leaves
- red vein sorrel leaves
- pepper
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