Mitch Lienhard’s Squid and Chorizo with Bergamot

For the Egg Pasta Dough

Ingredients

• 500g “OO” Flour, or all purpose if you do not have access to “00”
• 20 Egg Yolks
• 2 Whole Eggs
• 40g Extra Virgin Olive Oil

Method

1. Place the flour in a mound on a cutting board or work surface. Make a well in the center and place the remaining ingredients in it.
2. Using a fork, swirl the wet ingredients into the flour slowly.
3. Once the mixture becomes very thick, start to knead the dough until it comes together and is no longer sticky. If needed, dust with more flour until the dough is workable.
4. Knead the dough for a minimum of 10 minutes.
5. Let the dough rest, covered in plastic, for one hour.
6. After resting, sheet the dough out to 1.5mm thickness on a pasta sheeter.

For the Chorizo and Sweet Onion Filling

Ingredients

• 100g Butter
• 20g Garlic, sliced thin
• 300g White Onion, sliced thin
• 300g Spanish Chorizo, cut into small pieces
• Lemon Juice to taste

Method

1. Heat the butter in a pan and let it brown. Add the garlic and onion to the pan and cook until translucent. Do not brown the onions and garlic.
2. Once they are softened, add in the chorizo to the pan, cover, and place over very low heat for 30 minutes.
3. Transfer the mixture to a blender, and process as smooth as possible.
4. Season with the lemon juice, and if necessary, salt.
5. Transfer this mixture to a piping bag.

For the Squid Ink Lace Tuile

Ingredients

• 1.5L Water
• 200g Flour
• 750g Oil
• 20g Squid ink
• Salt to taste
• Smoked Paprika to taste

Method

1. Blend all ingredients together.
2. Heat up multiple nonstick pans to the smoking point.
3. Ladle in batter and place over high heat until it starts to set.
4. Move the tuiles to lower heat and wait until they stop bubbling. If the heat is too high during the total cooking process the tuiles will never crisp in the pan and will just burn instead.
5. Transfer to a tray lined with towels to drain excess fat.
6. Season with salt and smoked paprika.

For the Squid and Oloroso Sherry Sauce

Ingredients

• 30g Olive Oil
• 3 Shallots, sliced thin
• 5 cloves Garlic, sliced thin
• 10g Sweet Paprika
• 180g Fermented Squid
• 3 Dried Squid, toasted over embers slowly and cut into strips
• 300g Fresh Squid, grilled over embers slowly and sliced
• 3/4 bottle Oloroso Sherry, plus a bit more for final adjustment
• 1000 ml Bonito Stock
• 60g Butter, cold
• 10g Fresh Thyme

Method

1. Heat the olive oil in a sauce pan and sweat the shallot and garlic until translucent, there should be no color.
2. Stir in the paprika and toast slightly in the hot oil.
3. Add in the different squids and cook slightly.
4. Add the sherry and let it simmer slowly until the raw alcohol has burned off.
5. Add the bonito stock and cook slowly until reduced by half.
6. Strain through a fine chinois and return the sauce to the pan.
7. Toss in the thyme and mount the butter in carefully.
8. Season with sea salt to taste.
9. Strain the sauce and keep hot. This sauce must be made on the day of use.

To Finish

Garnish

• Fresh Squid pieces, rubbed in salt to clean, and scored lightly
• Supremes of Sweet Orange
• Supremes of Bergamot
• Espellete Pepper Infused Oil

Final cooking and plating

1. Lay out the sheeted pasta dough, and pipe the chorizo filling onto it. Form into desired shapes, such as agnolloti.
2. Blanch the filled pasta in salted boiling water until cooked.
3. Toss the pasta with a bit of olive oil and reserve hot.
4. Spoon a generous amount of the squid sauce into the bottom of a hot bowl.
5. Arrange a few pieces of squid and chorizo pasta in the sauce.
6. Quickly sear the squid pieces in a hot wok to give it a smoky flavor and to caramelize the outside slightly.
7. Place the squid in the bowl with the pasta.
8. Garnish with the fresh citrus and the espellete oil.
9. Gently place a tuile on top of the other items in the bowl.
10. Serve as hot as possible.

Recipe Courtesy of Mitch Lienhard.

Mitch Lienhard Chef Feature