Baby spring salad leaves with raw squid julienne, fresh broad beans and noto almonds
Il Luogo di Aimo e Nadia
Chef: Aimo Moroni
Country: Italia
City: 20147 Milano
Address: Via Montecuccoli, 6
(+34) 02416886info@aimoenadia.com
In the restaurant of my dear and admired friend Aimo, where his daughter Stefania is starting to take the reins, supported by the preparations of Fabio Pisani and Alessandro Negrini, we find a greater influence of haute cuisine in recent constructions, a superior level of articulations, with integral structures in many cases, as well as the pondered introduction of modern flavors within the idiosyncrasy of purity and tradition that has always distinguished the house.
A sublime testimony to this growing tendency is the small spring salad with peeled broad beans – cooked in an instant – Noto roman almonds and a generous julienne of raw squid, signed by a clairvoyant, beautiful lemon marmalade that adds a sweet and sour counterpoint. Immaculate in flavor and texture – nature and nothing more – fresh vegetables, a healthy lightness to the dish, an exuberance of nuances from the chosen components, a conjunction of diversity and colors… a ravishingly contemporary and virtuosic creation.
The Recipe
Ingredients
- squid (only the bag)
- mix of fresh spring leaves (cicorino, red curly chicory, lattughino, arugula, Treviso radicchio)
- shucked peas
- peeled Noto almonds
- Nocellara del Belice extra virgin olive oil
- 1/2 spoonful of chopped herbs (parsley, basil, mint)
- A few drops of lemon juice
- Unrefined sea salt and Sarawak pepper
For the marmalade
- Rinds of 2 Costiera Sorrentina lemons
- 20 g Sugar
- Unrefined sea salt
Method
For the marmalade (to be prepared a few days prior)
Boil the lemon rind in water with a dash of salt for 4 minutes. Cool and refrigerate for 24 hours, covering it with a mixture of water and 10 g of sugar. Change the water every day until the sixth day, then drain the rinds and pass them through a meat grinder set on the finest setting. Heat the cream, add the other 10 g of sugar and cook over moderate heat to evaporate the excess water. Refrigerate.
For the squid
Clean the squid and slice thinly.
Blanch the beans and remove their skin.
Dress the salad leaves with 5 g olive oil, salt and a dash of lemon. Separately, combine the squid with the beans, sliced almonds and herbs and season with salt, the remaining oil and 3 drops of lemon juice. Arrange the spring leaves onto the plates, top with the dressed squid and place the lemon marmalade to one side.