Cut the calamari into narrow ribbons, rinse in sparkling water and dry. Peel the tomatoes.
Finely julienne the onion, fry lightly in oil, add the anchovy extract, tomato paste, oregano and then whisk. Blanch the string beans and cool with water and ice, then fry lightly with garlic, add salt and pepper.
Arrange the plate: Place the string beans on a plate, using a mold, arrange the calamari on top with a drizzle of olive oil and a pinch of salt. Carefully place the tomatoes alongside.
Recipe by Tony Lo Coco – Ristorante I Pupi– Bagheria (PA)
An antipasto with the scent of the sea and a herbaceous touch, ideal with the aromatic notes in Lighea, the dry Zibibbo from Pantelleria, or Sul Vulcano Etna Bianco, the Carricante with marked minerality. Two very different wines, united by their volcanic origins.
