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Calamari Pasta
A wonderful dish and culinary
trompe l’oeil to tease palates.
Available at
INGREDIENTS
1 lb large squid tubes
1 tsp salt
juice of 1 lemon
4 Tbsp olive oil
1/2 lb fresh asparagus
1 lb fresh pasta
1 1/2 cup organic white flour
3 large free-run eggs
plus 1 egg yolk
1/4 tsp salt
Garnish
zest of 1 lemon
6 Tbsp tobiko (flying fish roe)
grana padano
METHOD
Swimwear • Clothing • Accessories
11-1504 St. Mary's Rd.
204-237-0457
www.thehulahut.ca
14
ciao! / feb/mar / two thousand nineteen
1. Begin by cutting squid length
wise into 1/8 inch wide strips
resembling linguine. Place in a
ziplock bag along with lemon juice
and salt. Remove as much air as
possible by submerging in water
and then seal the bag. Sous vide
by placing in water heated to
130°F for at least 1 hour.
2. Meanwhile, make pasta by
adding eggs to flour and salt
and kneading until a smooth and
elastic dough is achieved. Rest
the dough for 1/2 hour before
rolling and cutting into 4 inch
linguine noodles.
3. Cut asparagus into 1/4 inch
pieces and blanch in boiling
water for 3 minutes then place in
an ice bath. When ready to serve,
boil pasta for 3 minutes.
4. In a pan with olive oil on
medium heat, toss the squid
linguine, pasta and asparagus.
Salt to taste.
5. Put in the center of pasta
bowls and garnish with 1 Tbsp
tobiko and a small piece of
shaved grana padano. Top with
grated lemon zest.
Yield 6 servings