Crispy tomato, fusilli and baby calamari salad

ROSSELINIS, Ravello (province of Salerno)

Chef Pino Lavarra

Ingredients (serves 4)

- 300g vine tomatoes

- 100g rice Fusilli pasta

- 100g baby squid

- 2 shallots

- 1 bunch Basil (Genovese variety where available)

- 1 clove of garlic

- 200ml extra virgin olive oil

- Aglio 1 spicchio

- 100g Mixed salad: Iceberg lettuce, curly endive, lemon basil, nasturtium flower, beetroot, carrots, pansy

- 1 Gold leaf

Method

Place the shallots and clove of garlic on a sheet of aluminium foil and season with icing sugar, salt, pepper and thyme. Fold the foil into a parcel and cook in the oven for about 20 minutes at 160°.

Clean the vine tomatoes, blanch in boiling water for 10 seconds and drop into a bowl of water and ice.

Peel off the outer skin and remove the seeds and finely dice together with the clove of garlic and shallots from the foil parcel and basil. Season with salt, pepper and basil cut into strips. Leave to steep for about 2 hours.

MePlace olive oil in a saucepan and heat to 180°, fry the rice Fusili.

Clean the baby squid and brown lightly with the clove of garlic and oil.

Clean all the salad leaves and trim thoroughly, slice the beetroot finely.

Plate the dish by arranging the finely chopped tomato sauce on the bottom, adding the rest of the ingredients on top and finishing with a drizzle of extra virgin olive oil and the gold leaf.