Grilled Squid with Charred Eggplant, Bagna Caôda Sauce & Carrot Flowers
Mauro Colagreco, Mirazur, Menton, France - October 2013
Bagna caôda sauce:
- 1 3/4 Tbsps. Ligurian olive oil
- 1 bunch thyme
- 2 1/2 cloves garlic
- 6 anchovy fillets packed in oil, drained
- 2 cups heavy cream
- 1 Tbsp. potato, cooked
Heat oil, thyme, and garlic in large pot over medium heat (be careful not to burn thyme, as it will make sauce bitter); add anchovies, cream, and potato; decrease heat to low; cook, stirring occasionally and breaking up anchovies with spoon, until mixture is thick enough to coat the back of the spoon; remove from heat; strain through fine chinois into a bowl; season with salt; reserve (keep warm).
- 1/2 cup vegetable stock
- 1 packet squid ink
Heat stock in small saucepan; whisk in squid ink; bring to a boil; cook until reduced and thick enough to coat the back of a spoon; season; remove from heat; reserve (keep warm).
- 2 eggplants
- 1 Tbsp. olive oil
Heat steam oven to 215°F.
Steam eggplants 20 minutes; remove from steamer; cut in half lengthwise; place cut-side down on wire rack; cool.
Peel skin from eggplant halves; discard; cut flesh into 4" by 1 1/4" bâtons.
Heat oil in nonstick skillet set over medium-high heat; cook until brown all over; remove from heat; reserve (keep warm).
- 4 squid (about 7 oz. each), insides removed and washed
- 1 bunch sage
- 12 Taggiasca olives
- 1/4 cup carrot flowers
Heat a grill to high.
Stuff squid bodies with sage leaves; grill briefly until brown all over; remove from grill; discard sage; cut each squid into 3 pieces; reserve (keep warm).
To serve, place a spoonful of bagna caôda sauce on each serving plate; spoon a few dots of squid ink next to sauce; place an eggplant bâton on top of sauce on each plate; place 3 squid slices next to eggplant bâton; top each with 3 olives; garnish each with a few carrot flowers.
What to drink: Vin de France Domaine Henri Milan The Square 2010