Squid Ink, Prawn and Burrata Recipe

Fried puff of squid ink stuffed with burrata, raw prawn, mandarin and tarragon oil

Starter
medium
4
45 minutes, plus 6 hours resting

PT45M

PT6H

This dish by Francesco Sposito sees a choux 'puff' of squid ink filled with a creamy burrata mousse and paired with beautiful raw red prawns.

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Ingredients

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Metric

Imperial

Squid ink puff

squid ink, from 1 squid
125ml of water, cold
50g of butter
1 pinch of salt
65g of flour
2 eggs

Burrata mousse

230g of burrata
20g of double cream
65g of egg white, semi-whipped
2g of gelatine, softened in cold water

Tarragon oil

1l water
3g of salt flakes
2g of citric acid
15g of tarragon
10g of chervil
90g of extra virgin olive oil

To serve

4 red prawns
1 mandarin, 4 segments
4 slices of lardo
salad leaves

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Piping bag and nozzle
Siphon bottle or cream whipper
N2O cartridge (2)
Blender

To make the squid ink puff, boil the cold water, butter and salt in a small saucepan. When boiling, add the flour and whisk until the mixture thickens

125ml of water, cold
50g of butter
1 pinch of salt
65g of flour

Remove from the heat and add the eggs one at a time, mixing well until fully incorporated. Add the squid ink and leave the mixture to rest in the fridge for 6 hours. Transfer to a piping bag

2 eggs
squid ink, from 1 squid

Blend the burrata in a food processor and pass through a sieve. Add the fresh cream and the semi-whipped egg whites

230g of burrata
20g of double cream
65g of egg white, semi-whipped

Warm the mixture very gently over low heat to dissolve the gelatine. Transfer to a syphon and charge with two charges

2g of gelatine, softened in cold water

For the tarragon oil, bring 1 litre of water to the boil with the salt and citric acid. Blanch the herbs in the water for 20 seconds and refresh in iced water

1l water
3g of salt flakes
2g of citric acid
10g of chervil
15g of tarragon

Once cold squeeze out any excess moisture and blitz in a blender with the oil. Reserve

90g of extra virgin olive oil

Heat a pan of oil to 170°C and pipe 2cm dots of the squid mixture into the fryer. Cook for approximately 5 minutes until crispy, then remove from the oil and drain on kitchen paper

Once the puffs have cooled slightly, fill with the burrata mixture then season with salt and pepper

Season the prawns with olive oil and flaky sea salt

Place a squid ink puff on each plate with a slice of lardo on top and a raw red prawn to one side. Place two small slices of mandarin at either end of the prawn, drizzle with the tarragon oil and garnish with salad leaves

4 slices of lardo
4 red prawns
1 mandarin, 4 segments
salad leaves

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Francesco Sposito

Francesco Sposito became Italy’s youngest two-star chef at the age of thirty-one, cooking his unique reinterpretation of Naples cuisine, with modernist international flair.