Squid Hot Dog With Mustard Sauce And Raspberry And Ginger Sauce by Moreno Cedroni
Ingredients
Squids: 1 kg
Salt: 12 g
White pepper: 2 g
Extra virgin olive oil: 630 g
Water: 300 g
All purpose flour: 1 kg, type “0”
Milk: 140 g
Eggs: 40 g
Water: 330 g
Brewer’s yeast: 20 g
Sugar: 37 g
Butter: 50 g, creamed
Salt: 20 g
White bread: 300 g
Parsley: 100 g
Garlic: 3 g
Oil: 70 g
Salt: 4 g
White wine vinegar: 20 g
Lemon juice: 40 g
Salt: 10 g
Sugar: 15 g
Mustard: 30 g
Extra virgin olive oil: 400 g
Raspberry purée: 200 g
Ginger juice: 50 g
Raspberry vinegar: 60 g
Sugar: 30 g
Salt: 20 g
Extra virgin olive oil: 500 g
Squid recipes: a seafood recipe for a delicious squid hot dog by the famous Italian chef Moreno Cedroni
Grind the squid and put it in the mixer with salt and white pepper, drizzling in the oil and then the water as it mixes.
But the obtained mixture in a sac à poche and pour into a casing, then tie each sausage with a thread 6 cm apart.
Steam cook at 70°C for around 20 minutes.
In a 110°C oven, dry the white sandwich bread for 1,5 hours.
Put in a mixer with the parsley, garlic, oil, salt and then blend.
Blend all the necessary ingredients for the mustard, making sure you add the oil in a drizzle.
Follow the same procedure for the raspberry and ginger sauce.
